Carrot, lentil and ginger soup

Servings: 12
Prep time: 10 mins
Cook time: 30 mins
Ingredients

1 kg brown onions
1 kg carrots
400g red lentils
200g ginger
100ml vegetable oil
1 litre vegetable stock
100ml lemon juice
1 tsp salt
sour cream to serve

Method

1.Put a soup pan on the stove on high. While it's heating up, chop the onions, carrot and ginger roughly.
2.When the pan feels hot, pour the oil in. When it rolls around the pot, it's ready to go - throw in what you've just chopped up. Stir it around for 5 minutes or until the onions start to brown.
3.Put in the vegetable stock, lentils and salt. Leave it to boil, stirring occasionally, until the carrots are tender.
4.Blend it with a food processor or hand mixer and add the lemon juice and salt.
5.Serve with a big dollop of sour cream.
VARIATIONS:
add some chillies and coconut cream instead of the sour cream
add a handful of chives and/or dill for serving

I got this recipe from yahoo.com.au lifestyle. It seems easy to prepare. I might try this out one day but I just dont like to use stock bought from the shops. It doesnt suit my taste buds and yet I don't know how to make veggie stock so I might stick to chicken stock that I know how to make. We're over the soup season (read: winter) but this will still be nice after a hard day at work and maybe sniffing that cigar smoke.

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