Why sultry? It has an unexpected twist- a quarter teaspoon of star anise and pink and white peppercorns that don't announce themselves, but gives this soup an air of mystery and depth.
I've written this recipe up for the thermomix since that's what I used to make it, but it's easy to do this with a frying pan, a pot and a hand blender, just leave it with some texture!
Ingredients:- 2 carrots, chopped
- Half an onion, chopped
- One clove garlic
- 1 cup chopped tomatoes
- Half cup pink/red lentils, washed
- Half a cup chopped baby aubergines
- 2 small potato diced (or one larger one)
- 300 ml boiled water or same amount of vegetable stock
- Vegetable stock cube
- Quarter teaspoon star anise, powdered
- A couple twists of mixed peppercorns (pink, black, white)
- Quarter teaspoon (hot) smoked paprika - don't worry, it won't be a hot soup!
Sauté the onions and garlic at 100c for 2 mins at speed spoon. Then add the chopped carrots and chopped aubergines and cook again at same temperature and speed for another 2 minutes.
Add the rest of the ingredients and cook at 100c for 20 minutes (speed spoon). When time is up, blend at speed 4 for 20-30 seconds. This gives is a slightly chunky texture and you can still see flecks of aubergines.
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