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Rosemary Red Soup

Recipe reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books).

This soup is a gorgeous red color with a deep, satisfying taste to match.  Because of the combination of legumes and vegetables, all you need is some whole-grain bread and salad to make this into a beautifully balanced meal.  Serve it with cornbread and Our Favorite Salad for a simple meal or along sire our Emerald City Salad or Mediterranean Quinoa...whole grains, legumes and load of vegetables.

3 medium carrots, chopped
1 beet, chopped (2 if small)
1 tablespoon extra-virgin olive oil
1 large onion, diced
2 tablespoons fresh chopped rosemary or 2 teaspoons dried
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup dried red lentils
2 bay leaves
4-5 cups water or stock
2-3 tablespoons light miso

Scrub and chop carrots and beet. Remove tops of beet if present.  No need to peel unless vegetables are not organic.  Heat oil in a 4-quart pot; add onion and sauté until soft.  Add carrots and beet; sauté a few minutes more.  Finely chop rosemary and oregano leaves, if using fresh herbs.  Wash and drain lentils.  Add herbs, lentils, bay leaves, and water or stock to sautéed vegetables; bring to a boil.  Lower heat and simmer 40 minutes.  Remove bay leaves.  Let soup cool and puree in small batches in blender or use an immersion blender.  Dissolve miso in ½ cup water and stir into pureed soup.  Gently reheat before serving if needed and garnish with sour cream if desired..   

Preparation time: 50 minutes
Makes 6-8 servings


FOR BABIES 6 MONTHS & OLDER: Steam a few extra carrot slices and puree with water.

VARIATION FOR CHILDREN: Make a face in the bowl with crackers!

 

5 Comments:

Kathy Byrd
Can't wait to try the rosemary red soup. All of the ingredients are things we all love - except the beets - and if I puree it, they'll never know!!
February 26, 2009, 11:56 am

Denny Holberton
This is a great tasting soup, the added miso works, I tried it without the miso and then with and found it great both ways, love your clips
February 27, 2009, 7:13 pm

Julie Fay
Do you have recipe for the parsley pumpkin seed topping?
February 28, 2009, 10:42 am

Cynthia Lair
Julie, The garnish recipe will be up next week.
February 28, 2009, 12:36 pm

Tessa Francis
I made this soup for dinner tonight. I cheated a little bit - didn't puree all of it, leaving some nice chunks of beet. I loved it, and both the 23-month old and 40-year old boys in the house gave it glowing reviews. Yums all around once again, Cynthia!
March 1, 2009, 7:32 pm

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