This post is sponsored by Wilfa
Did you know you can make soup in a blender? I’m not talking about blending a soup that was cooked in a saucepan and then blended smooth, I’m talking fully cooked in a blender! How is that possible, you ask? The simple answer is friction. If you take a trip down memory lane, to your high school science class, you might remember that friction generates heat; it’s the same reason rubbing your hands together makes them feel warmer. If you have a high speed blender, I’m talking about the Wilfa Powerfuel XL Blender with a 2000 watt motor, the friction this produces is enough to cook soup. The blades of the Wilfa blender turn a whopping 32,000 times a minute and this friction is enough to make a batch of steaming hot soup in 10 minutes, the motor is also strong enough to run continuously for those 10 minutes without problems. You’re using the blender to make a silky smooth soup anyway, why not make it entirely in the blender.
This soup is inspired by the recipe for a Malaysian dhal by Meera Sodha, a recipe I love. It is based on a mix of carrots, lentils and coconut milk, flavoured with onion, curry leaves and selection of spices and a little hint of tamarind. It is incredibly silky smooth and creamy and the perfect warming dish on a cold winters day. To serve the soup I make a grilled cheese sandwich a little like a Bombay cheese toastie (although without the potato you’d normally include), made with a mint and coriander chutney, grated cheese, green pepper, tomato and red onion, a better lunch combo I haven’t heard of.
If you are in the market for a blender the Wilfa Powerfuel XL is an incredibly well built piece of kit, running at 32000 rpm it can tackle anything, the motor is also guaranteed for 10 years. If you use my code THEBOYWHOBAKES on the Wilfa website you also get a 20% discount.
Spiced Carrot and Lentil Soup
Serves 4-6
150g red lentils
2 tbsp olive oil
1 stalk lemongrass, roughly chopped
2 garlic cloves, roughly chopped
10 curry leaves, fresh or frozen
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
1 tsp chilli powder
1 x 400ml tin coconut milk
600ml vegetable stock
1 tbsp tamarind paste
2 carrots, peeled and roughly chopped
1 onion, peeled and roughly chopped
A couple hours before you make the soup wash the red lentils in cold water then cover with fresh cold water and set aside to soak for 1-2 hours. To ensure a fully flavoured soup I like to cook off the aromatics to take away the raw taste. Add the olive oil to a small pan and over medium heat cook the lemongrass and garlic until just starting to turn a pale golden colour. Add the curry leaves and spices and cook for 20-30 seconds. Pour the spiced oil into a bowl.
To make the soup add the coconut milk, vegetable stock, tamarind paste to the blender jug. Drain the lentils and add to the jug followed by the carrots, onion and spice oil. Season with a little salt and pepper. Choose the soup setting on the Wilfa Powerfuel XL blender and press start. The blender will process the soup at high speed for 10 minutes and when the programme is finished you’ll be left with a steaming hot soup. You can adjust the thickness of the soup by adding a little extra stock if the finished soup is thicker than you prefer.
Serve drizzled with a little chilli oil and, if you’re like me, accompanied with a Bombay style cheese toastie.