Autumn Orange Soup with lentils, vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Vegetable broth, 1 900- ml carton3 c waterOnion, 1 c chopped (2 small/ 1 large)Sweet potato, one med or 2 c dicedCarrots, 3 1/2 c dicedPotatoes, 2 1/2 c dicedPumpkin puree, 2 cLentils, dry red, 1 c (rinsed)Fresh ground pepper to tasteSalt or Seasoning salt to tasteOptional seasoning: cumin, nutmeg, cardamom
Heat about 1/2 c of the broth in a large pot and use this to cook the onions until they are soft.
Add broth, water, sweet potatoes, potatoes, and carrots, along with salt and pepper.
Bring to a boil and simmer, loosely covered, until vegetables are soft enough to mash with a fork.
Add pumpkin and lentils and simmer another 20 minutes.
Puree soup with food processor or immersion blender when cooked. *Caution* Beware of hot liquid when blending, or cool somewhat first.
Serving Size: makes 12 1-cup servings
Add broth, water, sweet potatoes, potatoes, and carrots, along with salt and pepper.
Bring to a boil and simmer, loosely covered, until vegetables are soft enough to mash with a fork.
Add pumpkin and lentils and simmer another 20 minutes.
Puree soup with food processor or immersion blender when cooked. *Caution* Beware of hot liquid when blending, or cool somewhat first.
Serving Size: makes 12 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 134.8
- Total Fat: 0.4 g
- Cholesterol: 2.4 mg
- Sodium: 359.6 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 8.0 g
- Protein: 6.4 g
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