Soup Maker Carrot and Lentil Soup

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Two blue bowls of golden orange carrot and lentil soup on a table ready to be enjoyed

5 from 3 votes

Carrot and lentil soup made in the soup maker is gently spiced making this thick “rib sticker soup” perfect for a fuss free work from home lunch. Let the gadget take the strain with this nutritious, frugal and filling recipe!

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Equipment

Ninja Foodi Blender & Soup Maker

Ingredients

1 onions
1 tbsp olive oil
1 stick celery
500 g carrots - about 5 large carrots
1 stock cube / pot - chicken or vegetable
150 g red lentils - little less for a thinner soup
1 tsp garam masala
½ tsp garlic powder/granules
½ tsp chilli powder - heat to taste
salt and black pepper - to taste

To finish / garnish

1 tbsp fresh lemon juice
fresh herbs

Instructions

Prepare the vegetables. As this is a blended soup, you don’t need to be fussy.
Onion – top, tail, peel and cut into quarters
Celery – trim and cut into 2 inch / 5 cm pieces
Carrots - peel, cut the ends off and slice into chunks
1 onions, 1 stick celery, 500 g carrots
Throw the onion into the soup maker and briefly pulse. Scrape down the sides so that the onion is at the bottom.
Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length.
If you do not have a sauté function, then you can skip this stage and throw everything in or sauté the onions in a pan first. I do prefer the onion sautéed for the extra flavour this brings to the soup.
1 tbsp olive oil
Add the rest of the ingredients. Half fill the empty tomato can with water and swill it round before adding to the jug. Add a little more water if needed so about 5cm / 2 inches of the vegetables are above the water level.
1 stock cube / pot, 150 g red lentils, 1 tsp garam masala, ½ tsp garlic powder/granules, ½ tsp chilli powder
Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic!
Season to taste and add a little more liquid if you want to adjust the consistency before serving.
Add lemon juice if wanted, and use fresh herbs to garnish each bowl of soup
salt and black pepper, 1 tbsp fresh lemon juice, fresh herbs

Notes

Storage

Fridge – Allow your soup to cool to room temperature, pack into containers, seal and keep in the fridge for up to 3 days.

Freezer – Once cooled to room temperature, pack into containers, seal and freeze. Store for up to 6 months.

Reheating – Defrost in the fridge overnight, or on the kitchen counter for a few hours. You can reheat your soup in a pan on the stove top, or in a suitable container in the microwave. When using the microwave, I like to use a Pyrex jug for ease of handling.

Hints and tips

If you don’t have a sauté function, you can sauté the onions briefly in a pan before putting them in the soup maker.
If you decide to skip the sauté stage, you do still need to include the oil in the recipe. It helps both the flavour and your ability to absorb vitamin A.
It is far easier to clean the soup maker while it is still warm. Give it a good rinse under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.