Soup season is almost over (hopefully!) and I just love unique ones. The caramelized onions in this really give it a special taste and all the ingredients are really healthy and warming.
1 1/2 c. red lentils
4 c. vegetable stock
1/2 tsp. ground turmeric
One inch piece of ginger, peeled and chopped
2 tomatoes, chopped
1 cup almond milk
1 tsp salt
4 T oil
1 brown onion, sliced (or diced if you prefer)
1 tsp cumin seeds
Pick over the lentils, rinse thoroughly and place in a saucepan with the stock, turmeric, ginger and tomato. Bring to a boil and then reduce the heat and simmer, uncovered, 25 mins or until lentils are soft. Remove from heat and cool slightly.
Meanwhile, cook onions and cumin seeds in oil over high heat, stirring occasionally, 8 minutes, until the onions are caramelized.
Blend soup in blender until smooth. Return to the saucepan, add the milk and salt and simmer over low heat until ready to serve.
To serve, divide onions into the bottom of the bowls and ladle the soup on top.
I was just wondering what anybody thinks about the additive carrageenan which is in many almond milks and other creammy type products. Do you make your own almond milk?
Andrea Post author
I use the Whole Foods almond milk that doesn’t have carrageenan – I never ingest that stuff so you are right on track pointing this out. They are hard to find but they are out there. I would love to make my own almond milk but I am not so confident in my abilities =)