This soup tastes absolutely amazing! I made a few modifications, some on purpose and some accidentally, but the soup turned out exactly how I had hoped it would. I love my foods on the sweet side, so I omitted the salt. I'm not a huge fan of ginger except with sushi, so I omitted the ginger as well. I increased the serving size to 10 servings. I ended up putting in 1/3 + 1/4 cup of butter to saute the veggies and apples for the first step. I used approximately 2 small yellow onions, 1/4 of a sweet potato, 4 medium-large sized carrots, and 1 granny smith apple. I stirred and cooked this mixture for longer than 10 minutes, probably more like 20 min. Then, step 2 - I stirred in 2.5 cups of red lentils, omitting the ginger and salt, I added in the ground black pepper, cumin, chili powder, paprika, 2 fresh large garlic cloves and 5.5 cups of chicken broth (boiled water and chicken bouillon powder). I boiled the soup for 10 min, then turned the heat down to medium-high for another 20-30 min. Then I added in 2.5 cups of low-fat milk and 1 tablespoon of non-dairy creamer. I used a potato masher instead of a blender to mash the veggies and apple in the soup to make it a smoother consistency, but didn't want to make it a puree so I skipped the step with the blender. The soup turned out to be perfectly seasoned and sweet and just the right consistency, not too pureed and not too chunky. I was a bit skeptical of adding the cumin and chili powder, but am glad I did. What a delicious soup!
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This soup tastes absolutely amazing! I made a few modifications, some on purpose and some...