Recipe: Red Rosemary Soup

I got the following recipe from THIS newsletter and I can't believe it, but the kids asked for more and more and more of it...

Recipe: Red Rosemary Soup

This lovely soup is not only yummy, but the velvety red color and combined veggies and legumes make it satisfyingly hearty.

Add some whole grain sprouted bread and a salad for a complete summer (or anytime) meal.

Bon Appétit!


Ingredients

* 3 medium carrots
* 2 beets
* 2 Tablespoons vegetable broth or water
* 1 large onion, diced
* 2 Tablespoons fresh rosemary, or 2 teaspoons dried
* 1 Tablespoon fresh oregano, or 1 teaspoon dried
* 1 cup dried red lentils
* 2 bay leaves
* 6 cups vegetable broth
* 2-3 Tablespoons light miso

Directions

Gently wash carrots and beets, and chop coarsely. Heat 2 Tablespoons broth in a soup pot, and sauté onion until soft. Add carrots and beets. Saute a few minutes more. Finely chop rosemary and oregano, if using fresh herbs. Wash and drain lentils. Add herbs, bay leaves, lentils, and stock to onion mix, and bring to a boil. Lower heat and simmer 40 minutes. Remove bay leaves. Puree soup with stick blender, or in a food processor or blender. Dissolve miso in ½ cup water and add to soup. Gently reheat before serving. Do not bring to full boil.

Adapted from a recipe in Feeding the Whole Family