I Spelunk in the Refrigerator and Mine Some Soup

It’s pretty tasty, actually. It goes great with grilled cheese. It is even pretty low-dish, low-time, and low-energy as far as soups go (I’m looking at you, French Onion!). Of course, I don’t peel the carrots. I like unpeeled carrots. In honor of October and the color orange, I give you:

Orange October Soup
or, Carrot Pumpkin Ginger Lentil Soup

  1. Measure out 1/2 cup (8 oz) lentils in 4 cups water into a soup pot and set to simmer.
  2. Peel and chop up 1 large (1 lb) yellow onion and 1 bunch green onions. Sauté in 1 Tblsp vegetable oil with 5 cloves garlic, crushed.
  3. Whilst lentils are simmering and onions are sautéing (stir frequently), chop up 1.5 lb carrots and 4 red (or 1/2 russet) potatoes,
  4. When onions are soft and transluscent, add to lentils with carrots and potatoes (aaabout 25 minutes of cooking time).
  5. Add 1 small can (15 oz) pumpkin and 5 cups water.
  6. Sprinkle in
      1 Tblsp Worchesteshire sauce
      2 tsp sea salt
      1/2 tsp white pepper
      1 tsp ground ginger
  7. Bubble and simmer until potatoes and carrots are soft (about an hour or so).
  8. When soup is warm (not hot), puree in a blender. Yields about 2 quarts.

It’s warm in the throat but not hot, savory but not spicy, with a hint at the roof of the mouth of sweet (carrot power!).



BONUS RECIPE! To make Office Kitchen Grilled Cheese:

  1. Toast two slices of bread.
  2. Place cheese between slices.
  3. Microwave for 10-15 seconds.
  4. Flip sandwich.
  5. Microwave for 10-15 seconds.
  6. Enjoy with soup.


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