Carrot Soup with Ginger

Makes 4 servings. 

This creamy, silky soup has an intense flavor of carrots and ginger. It can be served hot, cold or at room temperature. It also freezes very well.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 1 pound carrots, peeled, sliced

• 1 vidalia onion, peeled, sliced

• 2 inches ginger peeled, sliced

• 2 cups carrot juice

• 1½ cups vegetable broth

• 3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Toasted sunflower seeds for garnish

PREPARATION:

1. In a medium saucepan heat the olive oil. Add the carrots, onion, ginger and sauté for a few minutes.

2. Add carrot juice and 1 cup vegetable broth. Bring to a boil over high heat. Lower the heat, cover and cook until the carrots are soft, about 25 minutes.

3.  Puree in a vitamix until smooth. Adjust the consistency with the reserved broth. Season to taste with lime juice, salt and pepper.  

NOTE:

If you freeze the soup, be sure when you go to reheat it that you whisk it as it is boiling to bring it back to its silky texture.

Green Soup

Makes 6 servings.

Full of vitamins, minerals and proteins, this soup freezes well and is delicious hot, cold or at room temperature.

INGREDIENTS:

• 1 medium broccoli, about 1 pound

• 3 ½ to 4 cups vegetable broth

• 2 tablespoons extra virgin olive oil

• ½ pound baby spinach

• One 13 ounce package frozen sweet peas, thawed

• ½ cup loosely packed mint

• 3-4 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut the broccoli into small pieces, peel the stem and cut the stem as well.

2. In a large saucepan, bring 3 ½ cups of broth to a boil, add the oil, the broccoli, spinach, peas, and mint. Bring to a boil over high heat. Lower the heat and cook, covered, until the broccoli is soft, about 20 minutes.

3. Puree in a Vitamix until smooth. Adjust the consistency with the extra broth.

4. Season to taste with lemon juice, salt and pepper.

Vegetable Barley Soup

Makes 8 servings.

This thick winter soup warms the heart. The barley, napa cabbage and miso give it a distinct flavor.   

INGREDIENTS:

• 4 leeks

• 4 garlic cloves

• 2 carrots

• 8 shiitake mushrooms

• Napa cabbage, about 1½ pounds  

• 1/3 cup extra-virgin olive oil

• ½ cup medium pearl barley

• 7 cups vegetable broth

• 2 tablespoons white miso paste

• 1 cup tightly packed flat leaf parsley, coarsely chopped  

• 10 ounces shelled frozen edamame, thawed

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard the roots and tough green leaves of the leeks. Cut the white part and light green part into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove all the sand.

2. Peel and chop garlic coarsely. Peel the carrots and slice thinly. Wipe mushroom caps, discard the stems and slice thinly.

3. Discard outer Napa cabbage leaves and cut the rest thinly.    

4. Heat the oil in a large saucepan. Add the leeks and garlic and sauté for a few minutes. Add the carrots, mushrooms and cabbage and sauté for a few minutes more. Add the barley, broth and miso.

5. Bring to a boil over high heat. Lower the heat, cover and cook for 30 minutes. Add the parsley and edamame and continue cooking for another 10 minutes.  

6. Season to taste with salt and pepper.

Lentil Soup

Makes 6 servings.

This soup is protein rich, thick, and delicious winter fare. It also freezes very well.  

Ingredients:

• ¼ cup extra-virgin olive oil

• 1 onion, coarsely chopped

• 4 cloves garlic, coarsely chopped

• 2 carrots, coarsely chopped 

• 2 parsnip, coarsely chopped

• 1 cup French green lentils

• One 14 ounce can of Pomi chopped tomatoes

• ½ teaspoon paprika

• 5-6 cups vegetable broth

• 5 sprigs tarragon plus extra for garnish

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Heat the oil in a large saucepan.

2. Add the onion and garlic and sauté over low heat for about 4 minutes.

3. Add the carrots and parsnip and stir for a few minutes.

4. Add the lentils, tomatoes, paprika, and 5 cups of broth. Bring to a boil over high heat, then lower the heat, cover and cook for 30 minutes; the lentils should be soft.

5. Remove the tarragon sprigs, adjust the consistency with the reserved 1 cup of broth and season to taste with salt and pepper.    

NOTE:

Except for the onion and garlic, I quarter all the vegetables and chop them individually, in a food processor fitted with the steel blade.  

Creamy Gazpacho

Makes 4 servings. 

This delicious, easy to make creamy gazpacho is best made with local farm tomatoes, which unfortunately, are usually not available until the end of July through early October. This soup is really a faux gazpacho because I cook the soup for a short time, then I puree it and serve it chilled with condiments. It can also be frozen, but be sure to whisk it well to bring back its creamy consistency.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• 1/3 cup sun-dried tomatoes in oil, cut into pieces

• 1½ pounds ripe tomatoes

• 1½ cups tomato juice

• Kosher salt

• Freshly ground pepper

• Kirby cucumber, diced (See Note)

• Bell pepper, seeded, diced

• Snipped chives with scissors

PREPARATION:

Heat the olive oil in a medium saucepan. Add the onion and garlic and sauté for a few minutes.

Add the sun-dried tomatoes.

Rinse the tomatoes, remove the core, cut into small pieces and add to the saucepan along with the tomato juice. Bring to a boil over high heat, reduce the heat and cook, covered, 15 minutes. The tomatoes will be soft.  

Puree in a Vitamix until silky and smooth.  Adjust the seasoning with salt and pepper.

Chill and garnish with the cucumber, bell pepper and chives.

NOTE:

I prefer to use Kirby, Persian or English cucumbers because they have fewer seeds and are less watery.  

Cauliflower Soup with Coconut Milk

Makes 6 servings. 

This soup is good for all seasons. It’s creamy, light and delicious, with a distinct flavor of turmeric and coconut milk.  Depending on the season, I serve it hot, room temperature or even cold.  

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 1 Vidalia onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• 1 large cauliflower, about 2 ½ pounds

• 2 ¾ cups vegetable broth

• 1 cup coconut milk

• 1 teaspoon turmeric

• 1/8 teaspoon crushed red pepper

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon, lime juice, approx.

• Toasted sesame seeds for garnish.

PREPARATION:

1. Heat the olive oil in a medium saucepan. Add the onion and garlic. Sauté over low heat for a few minutes.  

2. Cut off the green leaves of the cauliflower and the heavy stem. Discard both. Cut the head into small pieces and rinse.

3. Add to the onion and sauté for a minute.

4. Add 2 ½ cups of the broth, coconut milk, turmeric and crushed red pepper. Bring to a boil over high heat. Lower the heat and cook, covered, for about 25 minutes. The cauliflower will be soft.  

5. Puree in two batches in a Vitamix until smooth.

6. Adjust the consistency with the reserved broth and season to taste with salt, pepper, crushed red pepper and lime juice.

Leek and Lettuce Soup

Make 4 – 6 servings. 

Potatoes, leeks and lettuce make for a creamy, delicious winter soup.

INGREDIENTS:

• 4 medium leeks

• 3 cloves garlic, coarsely chopped

• 3 tablespoons extra -virgin olive oil

• 1 pound Golden Yukon potatoes

• 1 medium head Boston lettuce

• 3 cups chicken broth

• ½ teaspoon curry powder, approx.

• Kosher salt

• Freshly ground black pepper

• Garnish with snipped chives

PREPARATION:

1. Cut off and discard the dangling roots and most of the green parts of the leeks. Discard one or two tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand. Drain.  

2. Peel the potatoes and cut into small pieces. 

3. Separate lettuce leaves, wash and spin dry.  

4. Heat the olive oil in a medium saucepan. Add the leeks and garlic and sauté for a few minutes. Add the potatoes, lettuce, curry powder and 2 ½ cups of broth.

5. Bring to a boil over high heat. Reduce the heat and cook, covered, for about 15 minutes, or until the potatoes are soft.  

6. Puree in a Vitamix until smooth and creamy. 

7. Adjust the consistency with the ½ cup reserved broth. Season to taste with curry powder, salt and pepper. 

Broccoli Soup

Makes 4 servings. 

This soup is pure simplicity and delicious. It should be part of your repertoire of soups to make throughout the year.

INGREDIENTS:

• 1 bunch broccoli, 2 stalks, about 1 ½ pounds

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, coarsely chopped

• 3 cloves garlic, coarsely chopped

• 3 cups chicken broth 

• 2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

• Chives for garnish, snipped with scissors

PREPARATION:

1. Cut the broccoli into small pieces, peel the stems and cut into small pieces. Rinse.  

2. In a medium saucepan heat the oil. Add the onion and garlic and sauté over low heat until soft, a few minutes.

3. Add the broccoli and 2 ½ cups of broth. Bring to a boil, lower the heat, cover and cook until the broccoli is soft, about 20 minutes. 

4. Puree in a Vitamix adding the reserved ½ cup of broth, as needed.  Season to taste with lemon juice, salt and pepper.

5. Serve garnished with snipped chives.

Savoy Cabbage Soup

Makes 6 generous servings. 

Freezer friendly, thick, nutritious and great on a cold, winter day, this soup can be a meal in itself if cooked with meat. I chop all the vegetables in a food processor to save a lot of time.

INGREDIENTS:

• ¾ ounce dried porcini mushrooms

• 1 cup boiling water

• 4 tablespoons extra-virgin olive oil

• 2 onions, quartered

• 4 cloves garlic, quartered

• 2 carrots, cut into large pieces

• 1 small Savoy cabbage, about 11/2 pounds or regular cabbage.

• 6 cultivated mushrooms

• 14.5 ounce can crushed tomatoes

• 4 cups vegetable broth

• Small bunch dill, tied with a string, leave some for garnish

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Place the dried mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for about 20 minutes. Strain soaking liquid through a sieve lined with a paper towel, squeezing mushroom over the sieve to extract more liquid. Set liquid aside. Wash soaked mushrooms carefully to remove any sand, pat dry with paper towels and chop coarsely. 

2. Chop the onions and the garlic coarsely in a food processor fitted with the steel blade. Do the same with the carrots. Discard the outer leaves of the cabbage, quarter, core and chop coarsely.   

3. Wipe the cultivated mushrooms with a damp paper towel, quarter and chop coarsely.

4. IT IS BEST TO CHOP EACH VEGETABLE SEPARATELY.    

5. In a large saucepan heat the oil, add the onions, garlic and carrots and sauté for about 5 minutes. Add the cabbage, both mushrooms, mushroom liquid, tomatoes, vegetable broth and dill.   

6. Bring to a boil over high heat, lower the heat then cook gently, half covered for about 30 minutes. The Savoy cabbage will be a little crunchy.   

7. Season to taste with salt, pepper. 

8. Garnish with dill snipped with scissors.

Tomato Soup

Makes 2 servings. 

This is a soup without the addition of any liquid. The taste and the consistency is totally dependent on the quality of the tomatoes.

INGREDIENTS:

• 1 pound ripe tomatoes

• 2 garlic cloves, quartered

• 2 tablespoons extra-virgin olive oil

• 5 thyme sprigs, plus leaves from 2 sprigs for garnish

• Kosher salt

• Freshly ground black pepper

• 1 teaspoon sugar

PREPARATION:

1. Rinse, core and slice the tomatoes. Place them in a saucepan along with the garlic, olive oil and thyme.

2. Bring to a gentle boil, cover and cook over low heat until the tomatoes are very soft, about 15 minutes. Stir occasionally.  

3. Discard the thyme and puree in a Vitamix until very smooth.

4. Season with salt, pepper and sugar. Garnish with thyme. 

Corn and Yellow Squash Soup

Makes 4-6 servings. 

I prefer to make this soup when fresh local corn and yellow squash is plentiful. I do not puree this soup.  I like the rough texture, the touch of sweetness to the flavor, and the lovely golden color.

INGREDIENTS:

• 4 ears of fresh corn

• 6 cups of water

• 3 leeks including some green part

• 3 garlic cloves

• 3 small yellow squash, about 1 pound

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 2 tablespoons lime juice, approx.

PREPARATION:

1. Shuck the ears of corn and set aside.

2. Put the cobs of corn in a saucepan, add the water and bring to a boil over high heat. Reduce the heat, cover and boil gently for 30 minutes. 

3. Cut off and discard the dangling roots and most of the green parts of the leeks. Discard 2 tough outer leaves and cut the white and green parts into cubes. Place in a sieve and rinse thoroughly under cold running water to remove all the sand. Drain well.

4. Chop the garlic finely.

5. Rinse the squash, trim the ends and cut into small cubes.  

6. In a medium saucepan sauté the leeks and garlic for a few minutes. Add the corn and the squash, sauté for a minute. Add all the cob stock, bring to a boil, reduce the heat, cover and cook for 10 minutes.

Cucumber Avocado Soup

Makes 4 servings.

A delicious refreshing summer soup with a distinct taste of cucumbers, this recipe requires no cooking and is so quick to prepare.

INGREDIENTS:

• 2 large cucumbers, trimmed, peeled, sliced
• ½ ripe medium avocado, sliced
• 2 tablespoons lime juice, approx.
• ¾ cup cold water, approx.
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

GARNISH:

• 1 Kirby cucumber, rinsed, dried, trimmed and cut into very small cubes.

PREPARATION:

1. Place all the ingredients in a Vitamix and puree till silky and smooth.
2. Adjust the consistency with cold water. Season to taste with lime juice, salt and pepper.
3. Serve chilled, garnished with cucumbers.

Butternut Squash Soup

Makes 4 servings.

This soup is silky, creamy with a touch of sweetness.

INGREDIENTS:

• 1 medium butternut squash, about 2 pounds
• 3 tablespoons extra-virgin olive oil
• I medium onion, sliced
• 2 garlic cloves, sliced
• ½ an inch piece ginger, coarsely chopped
• 3 cups chicken broth
• ½ teaspoon ground nutmeg
• 1 teaspoon Balsamic vinegar, approx.
• Kosher salt
• Freshly ground black pepper
• Toasted pumpkin seeds, for garnish

PREPARATION:

1. Peel, seed and cube the squash. You should have about 4 cups.
2. In a medium saucepan heat the olive oil, add onion, garlic and sauté for a minute. Add ginger, butternut squash, nutmeg and 2½ cups of chicken broth. Bring to a boil over high heat. Reduce the heat, cover, and cook for about 20 minutes. The vegetables should be soft.
3. Puree in 2 batches in a Vitamix until very smooth.
4. Adjust the consistency with the reserved ½ cup of broth and season to taste with Balsamic vinegar, salt and pepper.
5. Serve garnished with toasted pumpkin seeds.

Winter Corn Soup

Makes 8 servings.                                             

This soup has a silky, creamy consistency without the addition of cream, a beautiful pale yellow color and a touch of sweetness. The ingredients for the soup are readily available all year round.  The inspiration came from Mexican cuisine, which is rich in corn, lime, and cilantro. I am featuring a revised version of this soup, one of my favorites, because the advent of Vitamix makes this soup so easy to make. 

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• 2 medium onions, coarsely chopped

• 2 garlic cloves, coarsely chopped

• 5 cups chicken broth, approximately

• 2 pounds frozen corn, thawed

• 3 tablespoons lime juice, approx

• Kosher salt

• Freshly ground white or black pepper

• Cilantro petals for garnish

PREPARATION:

1. In a medium saucepan heat the olive oil, add onions and garlic and sauté for a minute.

2. Add 5 cups of broth and the corn.  Bring to a boil over high heat. Lower the heat and cook, covered, for 20 minutes.         

3. Puree the soup, in batches, in a Vitamix until very smooth.

4. Season to taste with lime juice, salt and pepper and adjust consistency with the reserved broth.

5. Garnish with cilantro petals.

NOTE:

This soup freezes very well. When reheating whisk it as it boils to bring back the creamy consistency

Pea Soup

Makes 4 servings.

The ingredients for this delicious, creamy soup are available all year and it freezes very well. Like most of my soup recipes, you can make it in advance.

INGREDIENTS:

• 2 leeks
• 1 large head Boston lettuce
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Madras curry powder, approx.
• 10-ounce package frozen peas, thawed
• 3 cups chicken broth
• Kosher salt
• Freshly ground black pepper

GARNISH:

• Roasted pepitas

PREPARATION:

1. Cut off and discard the dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand; drain.
2. Separate lettuce leaves, wash and spin dry.
3. Heat the olive oil in a medium saucepan.
4. Add the curry powder and stir.
5. Add, the leeks, lettuce, peas and 2 ¾ cups broth. Bring to a boil over high heat. Reduce the heat and cook, covered, over low heat, for 15 minutes.
6. Puree in a Vitamix until smooth and creamy.
7. Adjust the consistency with the ¼ cup reserved broth, as needed. Season to taste with curry powder, salt and pepper. Garnish with pepitas.

NOTE:

After freezing you may need to whisk the soup to restore its creaminess.

Cauliflower Soup

Makes 6 generous servings.

I tend to serve this creamy, flavorful soup all year round. It is light enough to whet the appetite. 

INGREDIENTS:

• 4 leeks
• 2 garlic cloves
• 1 large cauliflower, about 3 pounds, or 2 small ones
• 3 tablespoons extra- virgin olive oil
• 4 ½ cups chicken broth
• 1 teaspoon Madras curry powder, approximately
• Kosher salt
• Freshly ground black pepper
• Toasted sunflower seeds for garnish

PREPARATION:

1. Cut off and discard the dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand, drain well.
2. Peel the garlic and cut into quarters.
3. Cut off the green leaves of the cauliflower and discard. Cut and discard all but ¼ inch of the heavy stem. Cut the stem and the head into small pieces and rinse.
4. Heat the olive oil in a large saucepan. Add the leeks and the garlic. Sauté, covered, over low heat for 5 minutes. Add the cauliflower, 4 cups of the broth and the curry powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 20 minutes or until cauliflower is soft.
5. Puree the soup, in batches, in a Vitamix until very smooth.
6. Adjust the consistency with the reserved broth and season to taste with curry powder, salt and pepper.
7. Garnish with toasted sunflower seeds.

Zucchini and Roasted Pepper Soup

Makes 4-generous servings.

This is a light, creamy, flavorful soup with a touch of cumin, and it freezes very well. The ingredients are in season all year.  

INGREDIENTS:

• 3 red bell peppers
• 1 pound zucchini (3 medium), plus 1 extra for garnish
• 2 tablespoons extra-virgin olive oil,
• 1 onion, coarsely chopped
• ½ teaspoon cumin, approx
• 2 cups chicken broth
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the broiler.
2. Core the peppers,
3. Cut into quarters and seed.
4. Line a broiler pan with foil and place the peppers, skin side up on it.
5. Broil close to the heat source until skin is almost blistered and charred, about 7 minutes. Wrap the peppers in the existing foil and cool.  The heat will loosen the skin. Peel and cut into pieces.
6. Rinse zucchini, pat dry, trim ends and slice.
7. Heat olive oil in a medium, covered saucepan, add the onions, and sauté covered over low heat for 2 minutes. Add the cumin, zucchini, peppers, and broth.
8. Bring to a boil over high heat, lower the heat and cook covered until the vegetables are soft, about 20 minutes. 
9. Puree the soup in batches, in a Vitamix until the soup is very smooth. Season to taste with cumin, salt and pepper.

GARNISH:

Rinse, dry, trim and finely cube the extra zucchini. Sprinkle over the soup.

Carrot Soup

Makes 8 servings.                                                             

Since the ingredients for this creamy, delicious soup are available in all seasons, you can serve it hot, at room temperature or cold, depending on the season.  I like it best served cold or at room temperature in warm weather

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, sliced
• 2 garlic cloves, quartered
• 2 pounds carrots, peeled, sliced, reserving 1 carrot for garnish
• 1 cup dry white wine.
• 5-6 cups vegetable broth
• ½ teaspoon cumin
• ½ teaspoon coriander.
• ½ teaspoon chili powder
• 1 tablespoon lemon juice, approx
• Kosher salt
• Freshly ground back pepper

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion and garlic and sauté for 5 minutes. Add the carrots, wine, 5 cups of broth, cumin, coriander, and chili powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the carrots are tender.
2. Puree the soup, in batches, in a Vitamiix until smooth. 
3. Adjust the consistency with the reserved broth.
4. Season to taste with lemon juice, cumin, coriander, chili powder, salt and pepper.
5. To serve: steam the remaining carrot until just tender. Grate coarsely and garnish. 

Asparagus Soup

Makes 6 servings.        

This is a silky, creamy and delicious springtime soup, when asparagus is at its best. Before the advent of the Vitamix the soup was a bit time consuming requiring a blender and a strainer to remove the stringy parts.  With the Vitamix it is just blending that is required.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, sliced
• 4 shallots, sliced
• 3 pounds asparagus, plus 6 spears for garnish
• ½ pound Golden Yukon potatoes, peeled, sliced
• 4 cups chicken broth
• 3 sprigs fresh tarragon
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Heat the olive oil in medium-sized covered saucepan. Add the garlic and the shallots and sauté for a minute.
2. Hold each asparagus spear with both hands and snap at the point where it breaks off easily.
3. Discard that part and rinse and cut the rest. Add to the saucepan along with the potatoes, chicken broth and tarragon.
4. Bring to a boil over high heat, reduce the heat and cook covered for 15 minutes or until the potatoes are soft.  
5. Remove tarragon sprigs. Puree the soup in two batches in a Vitamix until very smooth. 
6. Season to taste and garnish with steamed sliced asparagus tips.

NOTE:

This soup freezes very well, but when reheating it, whisk it as it begins to boil to restore the creamy texture.

Red Lentil Soup

Makes 6 servings.

This recipe is a healthy, thick, hearty soup, to warm your heart on the bleakest days of winter. This soup also freezes very well. It is one of the few soups that I do not puree.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 2 medium onions, finely chopped
• 2 garlic, cloves, finely chopped
• 1 jalapeno pepper seeded finely chopped (See Note)
• 3/4 teaspoon ground cumin, approx
• 3/4 teaspoon ground turmeric, approx
• 1 3/4 cups red lentils
• 6 -6 ½ cups vegetable broth
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons lime juice, approx
• Cilantro leaves for garnish, optional

PREPARATION:

1. In a large covered saucepan heat the olive oil. Add onions, garlic and jalapeno. Sautee covered over low heat for about 10 minutes.  The onions should be soft. Stir in cumin and turmeric. Add lentils and 6 cups of broth. Bring to a boil over high heat, lower the heat and cook covered for about 15 minutes, until the lentils are tender.
2. Adjust the seasoning with cumin, turmeric, salt, pepper and lime juice.
3. This soup thickens a bit. When ready to serve, adjust the consistency with the reserved ½ cup of broth. Season to taste again.

NOTE:

I chop finely the onions, garlic and jalapeno in a food processor. Be sure to quarter the ingredients first.

When seeding jalapeno peppers, please wear thin plastic gloves to avoid irritating your skin or your eyes.