Carrot-Lentil Crock Pot Soup
This is my simple crock pot soup that I know everyone in my family will eat
This is my simple crock pot soup that I know everyone in my family will eat
- Carbohydrate 48.46717625 g
- Cholesterol 22.234 mg
- Fat 8.66530125 g
- Fiber 11.792487487942 g
- Protein 20.0589 g
- Saturated Fat 4.6175745 g
- Serving Size 1 1 Serving (342g)
- Sodium 465.0155 mg
- Sugar 36.674688762058 g
- Trans Fat 0.631210500000002 g
- Calories 351 calories
Step-by-step
- Put bullion cubes, garlic, and water in crock pot and turn on high.
- Cut or grate carrots and add to crock pot.
- Add brown rice, ginger, and lentils to crock pot.
- Stir well and cook covered on high for at least 2 hours.
- Test doneness of ingredients and add more ginger to taste.
- When the soup is cooked, puree with a hand blender until mostly smooth.
- Top as desired.
Timing matters most when adding the uncooked brown rice and red lentils together at the start, because both grains require at least two hours of high heat to fully soften in water. Slow cooker soups built on root vegetables and legumes share a history with traditional potages, utilizing inexpensive staples that thicken naturally through starches rather than heavy creams. Carrots release natural sugars during extended heat exposure, while lentils break down and release amylose molecules that lend body to the broth. When garlic and ginger meet simmering water, volatile compounds disperse evenly throughout the liquid base.
Texture and Blending Mechanics
Using an immersion blender transforms the rustic mixture into a velvety emulsion once the two-hour mark passes. Check the tenderness of the brown rice grains before pureeing, ensuring no hard kernels remain in the bottom of the crock. Stirring in freshly grated ginger after the initial cook phase prevents the volatile oils from degrading during the long heat cycle.
- If the soup appears too thick after blending, incorporate additional warm water in quarter-cup increments until the desired consistency is reached.
- Store leftovers in an airtight glass container in the refrigerator for up to four days.
- Substitute vegetable bouillon cubes with an equal amount of low-sodium vegetable broth to better control the sodium levels.
