Welp… Fall is officially here.
The temperatures have cooled off, the leaves are just starting to turn and the crop is mostly out of the ground around here.
I am still trying to figure out where September went, I woke up this morning and it was October. Not sure how it happened, but it might have something to do with the fact I just got back from my honeymoon. I left and it was 80 degree weather, we had 80+ degree weather the whole week in Jamaica, but I was welcomed home with 50 degree temps and clouds… Thanks Illinois.
Obviously the trip was amazing and we both can’t wait to go back. But while we were there, we both tried all kinds of foods that we had never had before. Including my new favorite, Cream of Lentil and Carrot Soup.
After asking around and begging the right person, I finally got my hands on the recipe. JACKPOT!
(Disclaimer: This recipe is for a large amount, but I am sure you could freeze the extra and save it for a future date.)
1 lb. Lentil
4 qt. Chicken Stock or Vegetable Stock
2 medium Onions, chopped
3 tbsp. chopped Scallion
2 tbsp. chopped Garlic
1 tsp. chopped Thyme
3 tbsp. chopped Leeks
2 medium potatoes, diced
1 lb. Carrots, diced
1 stalk of Celery, chopped
½ cup of Heavy Cream
3 tbsp. Vegetable Oil
Salt and Pepper to taste
Bay Leaf for garnish
In a large stock pot, add oil and allow to heat up. Add onions, scallion, garlic, thyme, leeks and celery, sauté until tender.
Add lentil, carrots and potatoes and allow to cook until tender.
Remove from heat and puree.
Return to stock pot and add stock and salt & pepper to taste.
Cook for 5 minutes, then add heavy cream, cook for additional 2 minutes.
Serve and garnish with bay leaf.
When I was enjoying this soup the first time I had the sound of waves in the background and the smell of salt water in the air. Maybe if you make the soup good enough, you will have a similar experience LOL.
Make sure to come back to get my next Jamaican recipe, Rum Punch… Just kidding!