Winter's Warmth <span class="colon">::</span> Le Soup

February22

Winter's Warmth :: Le Soup

So what do you get when...you've been daydreaming about a friend's trip to Morocco (see here & here) + a chilly February afternoon + a random assortment of leftover root veggies, winter squashes & herbs in your fridge? A wildly coloful and flavorful SOUP! After taking stock of my fridge and spice arsenal, I went to work on this rich, hearty soup that's not exactly Moroccan, and not exactly South Asian. I wouldn't go as far as calling it the bastard soup child of both cuisines, I think the love soup child is a kinder, more appropriate reference. Regardless, the flavors whirl themselves together wonderfully, leaving you happily slurping an steamy bowl of aromatic goodness. I'll be slurping away while dreaming of faraway places and the food, people and culture that make them so beautiful.

Butternut Squash, Carrot and Red Lentil Soup with Toasted Pumpkin Seeds and Lemon-Garlic Compote

Serves :: 8 to 10

Ingredients

1 tablespoon butter
1 tablespoon extra virgin olive oil
1 butternut squash, peeled, seeded and chopped
4 carrots, chopped
2 to 3 parsnips, chopped
3 to 4 shallots, thinly sliced
3 garlic cloves
½ teaspoon turmeric
½ teaspoon coriander
1 teaspoon cumin seeds, toasted and ground (or 1 tsp ground cumin)
1 teaspoon harissa powder (or a tiny pinch of cayenne pepper)
¼ teaspoon cinnamon
1 tablespoon brown sugar
good pinch of Aleppo pepper
3 bay leaves
4 cups low-sodium chicken or vegetable broth
1 cup water
1 cup coconut milk
1 cup of red lentils
salt to taste

lemon-garlic compote:

2 teaspoons extra virgin olive oil

3 small garlic cloves, sliced paper thin

4 lemons, peeled and supremed, pulp roughly chopped

pinch of salt

additional garnish:

1/4 cup pumpkin seeds, toasted

1/2 cup cilantro

Directions

In a large stockpot, heat butter and olive oil over medium heat. Add vegetables, shallots and garlic and saute for 8 to 10 minutes.
Add in spices, brown sugar, bay leaves, broth, water, coconut milk and lentils. Increase heat to medium-high, stir well and bring to a boil. Lower heat and simmer for 30-40 minutes. Discard the bay leaves and puree soup in batches in a blender until smooth.

For lemon-garlic compote, saute garlic in olive oil over medium-high heat until garlic is crispy and slight burned. Add in chopped lemon and salt, saute for 30 seconds and remove from heat.

Garnish soup with cilantro, toasted pumpkin seeds and lemon-garlic compote.

Photos by Nourish

TAGS: soup, butternut squash, carrots

posted: 02.22.12