Soup Impostor!

Carrot Lentil Soup

 Now, this Sunday I made this tasty little Carrot Lentil Soup - I love the way the lentils give it a dry texture, not too sweet. Then when I went to the city Wednesday, Rich called me around lunch time and I suggested he have the soup and top it with the leftover crab we had. I told him it was thick, so add a little water to thin it out. Later that day he called and said "Is there something else in the fridge that is orange?" Whoops!  I had also roasted and pureed some pumpkin to make these little pumpkin squares for Thanksgiving and put it in the same type container. Poor Rich forced himself to eat pumpkin coated crab for lunch! He had me in stitches laughing at that one! That's what I'm thankful for this year - us constantly making each other laugh - what a wonderful thing.

Make someone laugh today.


Carrot Lentil Soup serves 4

2 tablespoons butter
1/2 onion cut up
1 tablespoon tomato paste
1 pound carrots cut into rounds
1 and 1/4 cup red lentils rinsed
5 cups chicken stock (you could use water if you want to make it vegetarian)
couple oz. soft goat cheese

In a large pot melt the butter and sauté the onion about 5 min then add the tomato paste and cook another min. Put in the carrots, lentils and stock and cook until the carrots are tender about 45 min. Using a hand blender puree the soup - or use a regular blender, just do it in batches. Serve with a dollop of goat cheese and a drizzle of olive oil. Even a little leftover crab!

HAPPY THANKSGIVING!!!

Guess which is the soup