Carrots, carrots, carrots– carrot, red lentil, and rice soup

Boy, do I have me some carrots. The Boston Organics delivery has a pound of carrots in every delivery these days, so I was determined to get rid of two pounds tonight. Soup is the best for getting rid of mass quantities, so…

Two pounds carrots, peeled and shredded in the food processor
Three medium onions, sliced
One quart chicken stock (or vegetable stock, or water)
1 tsp. each turmeric and cayenne
1 tbsp. cumin
1 tbsp. dried cilantro
1 tbsp. salt, or more to taste
a good pinch of dried lemongrass
vegetable oil
1/2 cup jasmine or basmati rice
1/2 cup red lentils

On medium high heat, saute the onions in vegetable oil until softened. Add the spices except for the dried cilantro and salt, stirring to coat. Add the lemongrass and shredded carrots, and stir again to coat with oil and spices. Saute 2-3 minutes, then add chicken stock. Reduce heat to low, cover, and simmer for 30 minutes. Uncover, turn off the heat, pick out the largest sticks of lemongrass, and blend the soup with a stick blender. When smooth, taste for salt and add more seasoning, if desired.

Stir in the rice and red lentils, return heat to low, cover for 25 minutes, and then taste again for salt and to make sure the lentils and rice aren’t crunchy. If using dried cilantro, stir in after turning off the heat, cover, and let sit 5 min.

Serve as is, or garnished with lime wedges and fresh chopped cilantro. I topped mine with a fried egg to up the protein/fat quotient.

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