Introduction: Slow Cooker Carrot and Pumpkin Soup
I have recently discovered the joys of cooking in a slow cooker and this recipe has quickly become a family favourite.
Try it!
It's perfect for cold winter nights or a light lunch or dinner.
Serve with croutons or toasted fingers.
Step 1: Ingredients
2 Tbsp oil
1 large onion, chopped
1 tsp garlic
5 large carrots, peeled and chopped
225 g red lentils, rinsed
450 g butternut squash, diced
1/4 tsp nutmeg
1.25 litres vegetable stock
1/3 cup white rice
425 g can diced tomatoes
Salt / Pepper to taste
Step 2:
Preheat the slow cooker on low.
Step 3:
Heat the oil in a large saucepan and add the onion and garlic. Cook until softened.
Step 4:
Add the carrots, lentils and squash and stir.
Step 5:
Transfer to the slow cooker and add the spices, salt, pepper and stock.
Cover and cook on low for 5 - 6 hours until the vegetables are tender.
Step 6:
Add the rice and tomatoes for the last 30 minutes of cooking time.
Step 7:
Serve hot.