Pumpkin Carrot Lentil Soup

Weekend meal scheduling is not my forte. Breakfast at 11, dinner at 7, and a lunch snack somewhere in between. Maybe it's the fact I only pack lunches for work days, leaving me scrounging for something resembling a lunch during the day when I'm at home.

I made this soup a few weekends ago completely from my pantry and fridge. It's really amazing how easily something great can be pulled together when you stock your pantry with staples.

Pumpkin Carrot Lentil Soup

Ingredients

• 4 C veggie stock, separated
• 1 C green lentils, rinsed
• 1 tsp garam masala
• 1 1/2 C pumpkin puree
• 2 carrots, chopped
• 14 oz full fat coconut milk
• 1/2 tsp salt, to taste

Toppings, Optional

• Coconut milk crema
• Toasted pumpkin seeds
• Fresh chopped cilantro
• Sriracha
• Croutons

Method

1. In a large pot, bring the veggie stock to a full boil, then add the green lentils and reduce heat to simmer. Cook for about 10-15 minutes until softened.
2. Add the carrots and cook until tender.
3. Add the remaining ingredients to the pot. Using an immersion blender, blend the soup until your desired texture is reached. Be careful to avoid splashing the hot liquid onto yourself!
4. Taste the soup, adjust any seasonings, and add toppings as desired before serving.

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Carrot Salsa Slaw Tacos

I used most of my carrot salsa slaw in making some vegetarian tacos. Tacos are one of those things that everyone does a little bit differently and I doubt I am anywhere near traditional, given that I have no idea what "traditional" means here. I'd recommend subbing out any salsas or hot sauces you might like for the carrot slaw, adjusting the heat in that recipe.

I prep all ingredients ahead of time then assemble as the tortillas are ready.

Corn tortillas

Cheddar cheese

Black beans (for a meatless alternative)

Carrot Salsa Slaw

Corn, raw, cut fresh from the cob

Cherry tomatoes, halved

Heating my tortillas over medium low to medium heat until pliable, then put on a little cheese and allow to melt slightly. Remove tortilla to plate and add ingredients as desired.

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Carrot Salsa Slaw

For at least the past month, my CSA box has been overrun by carrots. A little bunch of 10+ carrots of which I've been stumped with how to use them. Don't get me wrong, farm fresh carrots are amazingly sweet compared to your average supermarket ones. But really, how many recipes use a lot of carrots, carrot cake aside?

I've been searching the internet for recipes to make, daring to only try a smoothie recipe as of late. Then I found this recipe for carrot salsa. I tweaked the recipe to my own taste, but more importantly, to incorporate more ingredients from my CSA box. I've also decided to call mine a "carrot salsa slaw" because some of the ingredients (lime juice, garlic, cilantro) reminded me of Asian food, slaws specifically. I made a batch of this around noon and have used it all up in tacos and a salad. I think I'm gonna be making a lot of this stuff in the coming week.

Carrot Salsa Slaw

Ingredients

• 2 C grated carrots
• 2 cloves garlic, grated
• 1 small sweet pepper, diced
• 1/2 hot red pepper, minced (or to taste)
• 1 green onion, minced
• 1 1/2 tbsp cilantro, chopped
• Juice of 1 lime (or to taste)
• 1/2 tsp salt (or to taste)
• 10 cherry tomatoes, quartered

Method

1. Combine carrots, garlic, peppers, onion, and cilantro in a bowl and mix until well combined. Stir in lime juice and salt, then carefully fold in cherry tomatoes.

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