Carrot soup

 

Pumpkin lentil soup

  • 500 GRAM CARROTS, cleaned and cut
  • 250 GRAM CHICKEN BREAST, in strips
  • 2 CUPS COCONUT MILK
  • 2 CUPS CHICKEN STOCK
  • 1/2 TSP CUMIN POWDER
  • 1/2 TSP CURRY POWDER
 
  • 300 GRAM PUMPKIN, peeled and chopped finely
  • 1 FENNEL, chopped
  • 1 ONION, chopped
  • 1 TBSP FENNEL SEED
  • 250 GRAM LENTILS

Bring the stock to the boil with the coconut milk. Add the carrots, cumin powder and the curry powder and pepper and salt to taste. Simmer for 20 minutes and puree the soup. In the meantime, stir fry the chicken breast strips 10 minutes. Pour the soup in plates and distribute the chicken breast over the plates.

See also Nepalese carrot soup and Argentinean carrot soup.

Stir fry the fennel and onion for 5 minutes. Add 4 cups of water, the lentils and salt and pepper to taste and bring this to the boil; simmer for half an hour. Add the pumpkin and fennel seeds and simmer 20 more minutes.

Pumpkins go together with Halloween. The word comes from Hallow-en, "All Hallows Evening" and is celebrated on 31 October. The children play "trick or treat" and walk around with candles in pumpkins. Look at the pumpkin page to find other recipes or left-overs. Click on culinary calendar for more links between cooking and worldwide history.


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