Apparently, it snows in April in Toronto. Much like everywhere else in the country. Just when you get excited about the beautiful, first few days of spring, the weather gods laugh in your face and take it all away. Today was blustery and chilly and the perfect way to start the weekend is with a bowl of homemade soup. My personal favorite is this curried brown lentil soup that my mom has been making for me since I became a vegetarian over five years ago. My friends always make fun of me for eating it, because once its pureed, it doesn't look very appetizing, but the flavor is unbeatable, and it is so filling. It's the perfect meal for a cold day!
6 large carrots,
1 small white onion
4 or 5 garlic cloves.
2 Tbsp curry paste (red or yellow)
2 tsp cumin powder
1 Tbsp curry powder
To start, chop the carrots, garlic and white onion and sautee in a big pot with olive oil on medium heat. Once the onion becomes translucent and the carrots become soft, add 6-8 cups of water, and bring to a boil. Once boiling, add 1 1/2 c brown lentils and stir in 2 Tbsp of curry paste, 2 tsp of cumin powder and 1 Tbsp of curry powder. The measurements of these can differ, depending on how much spice you like your soup to have.
Puree in a blender or food processor, and serve with cornbread or rice crackers.
