Monday, January 2, 2012

Roasted carrot and red lentil soup

With this winter's unpredictable temperature, I haven't entered full-on soup mode like I did by this time last year. But after today's flurries (!), maybe this means that I can forget that there are cherry blossoms down the street and cook as if it's actually winter?

This soup is so comforting and good. I love that the red lentils fall apart after absorbing all the flavors of the stock. I love how the three peppers add multiple dimensions of spice. And I love the roasted onions and carrots' subtle sweetness, which perfectly balance the kick from the peppers. Sop up the soup with a piece of crusty country bread or sourdough, and make it again and again.

Happy 2012!