Rosanna’s Lentil Soup

Rosanna’s Lentil Soup
Number of Servings
8
Ingredients
  • 1 pound small green lentils
  • [q:1/2] cup (120 ml) extra-virgin olive oil
  • 3 ribs celery, diced
  • 2 carrots, diced
  • 1 sweet onion, diced
  • 5 cloves garlic, minced
  • 2 quarts (2 liters) organic chicken broth
Directions
  1. Soak the lentils in a bowl of water for 1 hour.
  2. Drain and set aside.Put the oil in a large saucepan and place over medium heat.
  3. When the oil is hot, add the vegetables and sauté until they are just soft, about 5 minutes.
  4. Add the lentils and sauté for 5 minutes.
  5. Add the broth. Bring to a simmer and cook, covered, over low heat for about [q:1 1/2] hours, until the lentils are soft.
  6. Serve with crusty bread drizzled with extra-virgin olive oil.

Carrot Coriander Tomatillo Sauce

Carrot Coriander Tomatillo Sauce
Prep Time
20 minutes
Ingredients
  • 10 oz carrot coriander soup
  • [q:1/4] cup orange juice
  • [q:1/4] cup roasted tomatillos
  • [q:1/4] cup dark brown sugar
  • 1 tsp Sherry vinegar
  • 1 tsp lime juice
  • [q:1/4] tsp Tabasco sauce
  • [q:1/4] tsp ancho chile powder
  • [q:1/4] tsp salt
  • 1 Tbsp fresh cilantro, finely chopped
  • Pinch of cumin
Directions
  1. Place all ingredients in a small saucepan over medium heat. Mix thoroughly.
  2. Bring mixture to a simmer. Remove from heat.
  3. To store, cool to room temperature, cover, and refrigerate.
Nutrition Info
70 Calories, 16 g Carbohydrates, 1 g Fiber, 1 g Total fat, 180 mg Sodium, Vitamin A

Carrot Coriander Ginger Mocktail

Carrot Coriander Ginger Mocktail
Prep Time
10 minutes prep time + 1 hour chill time
Number of Servings
Serves 3
Ingredients
  • 10 oz carrot coriander soup
  • [q:1 1/2] Tbsp ginger root, finely chopped
  • [q:1/3] cup dark brown sugar
  • [q:1/2] tsp lemon juice
  • [q:1/2] cup apple juice or cider
  • [q:1/2] cup seltzer
  • Seltzer to mix
Directions
  1. In a small bowl, mix all ingredients thoroughly with a wire whisk.
  2. Cover bowl and refrigerate 1 hour.
  3. Fill cocktail shaker jar [q:2/3] full with crushed ice. Add equal parts chilled mixture and seltzer. Shake 12 times and strain into a chilled glass.
Nutrition Info
120 Calories, 1 g Protein, 28 g carbohydrates, 1 g Fiber, 1 g Total fat, 130 mg Sodium, Vitamin A

Braised Carrot Soup

Braised Carrot Soup
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 4 tsp organic extra-virgin olive oil, divided
  • 1 Tbsp balsamic vinegar
  • [q:1 1/2] tsp sea salt, plus additional to taste, divided
  • 6 to 8 organic carrots, cut into small chunks
  • [q:1/2] yellow onion, diced
  • 2 organic Yukon gold potatoes, peeled and diced
  • Scant pinch ground nutmeg
  • 4 cups spring or filtered water
  • 2 sprigs fresh mint, remove leaves and finely shred them
Directions
  1. Place 2 teaspoons of oil, vinegar, and [q:1/2] teaspoon salt in large, flat-bottomed skillet set over medium heat. Arrange carrots in oil mixture, avoiding overlap as much as possible.
  2. Cover skillet and listen closely for strong sizzle sound. When you hear this, reduce heat to low and cook until carrots are tender and liquid has become a thick syrup, 15 to 20 minutes (depending on size of carrot pieces).
  3. In large saucepan, place remaining 2 teaspoons of oil and onion over medium heat. When onion sizzles, add pinch of salt. Saute for 1 to 2 minutes. Add potatoes, nutmeg, braised carrots, and water. Bring to boil, cover, and reduce heat to low. Cook until potatoes are tender, about 20 minutes. Season with about 1 teaspoon salt. Simmer for 5 minutes more.
  4. Transfer soup by ladles to food processor and puree until smooth. Return to pot and warm through. Serve garnished with mint.
Nutrition Info
168 Calories, 4 g Protein, 31 g Carbohydrates, 7 g Fiber, 5 g Total fat (1 g sat, 3 g mono, 1 g poly), 253 mg Sodium, Vitamin A, Biotin, Vitamin C, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Folate, Vitamin K, Calcium, Copper, Iron, Magnesium, Manganese, Molybdenum, Potassium
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