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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!



25 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, 12:56 pm

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, 8:13 pm

Julie Fay
Do you have recipe for the parsley pumpkin seed topping?
February 28, 2009, 11:42 am

Cynthia Lair
Julie, The garnish recipe will be up next week.
February 28, 2009, 1:36 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, 8:32 pm

Ida Zelaya
Making this for Shabbat dinner tonight. Yum. Does it freeze well if I double the recipe?
March 12, 2010, 8:17 am

Cynthia Lair
Ida - yes this freezes well.
March 12, 2010, 8:57 am

Jeff Blumenkrantz
Yet another great recipe - I follow your recipes to the letter, and you haven't disappointed me yet. :-)
May 23, 2010, 10:27 pm

nina bean
where do i find miso?
September 19, 2010, 9:20 am

Cynthia Lair
Hi Nina, Not sure where you live so it's hard to say where you would find it. Most natural foods stores carry miso, also Asian supermarkets. Westbrae - one of the producers of miso - has a store locator here: http://www.westbrae.com/store_locator/index.php
September 19, 2010, 2:07 pm

Anne Harrington
I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
October 29, 2010, 5:15 pm

Anna Barresi
I love this soup. I get lentils in sealed plastic bags from my grocery store and I soak them for a few hours. After soaking, I notice that they are a much lighter shade of orange. Am I losing nutrients by soaking them?
November 1, 2010, 7:23 am

Cynthia Lair
Hi Anna, Soaking the beans would result in negligible nutrient loss.
November 1, 2010, 8:31 am

Shelley Burr
For hubby with severe legume allergy, could you substitute cannelli beans or what would you suggest?
November 12, 2010, 1:27 pm

Shelleyl Burr
PS, hubby also thinks he hates beets. Can't wait to surprise him with this recipe. Think I'll tell him it's made with red velvet cake!
November 12, 2010, 1:30 pm

Rebekah Youngers
I just made this soup tonight and it was fantastic! It was so pretty, and the flavor was incredible. Seriously, I could not stop raving about it. Thank you so much for this creative recipe. It is unlike any other soup that I make, and I'm so happy to add a new one to my repetoire.
January 7, 2011, 11:30 pm

Irina Saibeni
Thank you so much for this recipe!! I made this tonight and it was so delightful!!! Loved every bite of it!!!
May 5, 2011, 8:03 pm

Eve Erickson
Now that the air is getting chilly, it's time to pull out the yummy root veggies! I made this soup for the first time today for lunch: YUM! And it was fun to see the colors changing as it cooked and then when it was pureed, it changed again. It sure made a lot, so I'm definitely freezing some for later. I really like the lentils in this, pureed, it lends a nice flavor and texture.
October 26, 2011, 4:17 pm

becky huntley
Delicious--don't omit the miso (had to make a trip to the store). Gives a unique depth of flavor.
November 17, 2011, 7:39 pm

Anna Barresi
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
November 29, 2011, 5:57 pm

Ines Hourani
I was so excited to make this soup and even made the extra trip to the store for the miso and it didn't work?! I ended up with Rosemary dirt tasting soup?! What did I do wrong? Please help.
December 9, 2011, 10:53 pm

Jami Kimble
Made this for dinner tonight - it was tasty and a nice change. Used golden beets, so it wasn't as pretty, but we have two little boys and I was worried we might never get red beets out of their clothes. Served it with plain yogurt and the parsley-pumpkin-seed garnish - which was very worth making - it added a lot. Thanks!
February 12, 2012, 9:17 pm

derek gluten
Rosemarry red soup seems to be delicious in taste as seen from the above pics. Its recipe is very simple. Thanks and regards.
May 5, 2012, 1:39 pm

KJ G
I live in a country where I have not yet been able to find red lentils. Could I use regular lentils? Or some kind of bean? Maybe yellow split peas? I could use a suggestion. Also, a substitute for miso? Thanks!
August 24, 2012, 4:47 pm

Cynthia Lair
KJG, Hi there. The thing is the red lentils cook MUCH faster than other kinds of beans or lentils and they require no soaking – so not as easy to substitute as they might seem. You could try yellow split peas, but soak them overnight first. Just use 1 teaspoon of salt in place of the miso.
August 27, 2012, 12:50 pm

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