Indian-Spiced Carrot Soup

The other day I woke up and had an urge to make soup. I ended up making a soup that didn't turn out that well so I didn't post the recipe on here. I also ended up rushing like crazy so as to not be late for work!! I'm motivated in the morning to excercise and to cook or bake. The problem is, I don't really have time for it, and especially not for both. Perhaps if I woke up an hour earlier that would help, but I find it so hard to get out of bed when it's dark out.



Last night I had a burst of energy after my soccer game and decided to get out my slow cooker! I hadn't had that much success with it in the past, but have since realized it's because most slow cooker recipes call for cooking spray. Which, as it turns out, I detest. I find it makes everything taste toxic. This soup recipe has confirmed that I am not cursed in the department of slow cooking. Leave out the cooking spray and the food tastes and smells delicious. It was great to wake up to this soup ready made. All I had to do is puree part of it with the hand blender and voila- it was ready to pack for my lunch.

I will definitely be using my slow cooker more often. This soup can also be made in a pot on the stove (you just cant go to sleep while it cooks). I got the recipe in Canadian Living Magazine, and made a few substitutions.

Ingredients

• 4 cups diced carrots
• 2 onions , diced
• 2 ribs celery , I didn't have any so I used a leek
• 1 cup dried green lentils (rinsed and drained)
• 1 tbsp minced fresh ginger
• 2 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder
• 1/2 tsp turmeric
• 1/2  salt
• 1/2 tsp pepper
• 1 pinch ground allspice
• 2 bay leaves
• 3-1/2 cups vegetable broth (I didn't have any so I used water and added in some nutritional yeast)
• 2-1/2 cups water
• 1/4 cup chopped fresh cilantro ( I didn't have any)

Preparation

In slow cooker, combine carrots, onions, celery, lentils, ginger, garlic, cumin, coriander, chili powder, turmeric, salt, pepper, allspice and bay leaves. Pour in broth and water.

Cover and cook on low for 5 to 8 hours.

Discard bay leaves. Transfer 2 cups of the soup to blender; purée until smooth. Return to slow cooker; stir in cilantro.<< This is a trick I learned recently, to blend only part of the soup. This thickens it while elaving in some of the texture!