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Fresh Living Network
Roasted carrot and dhal soup with potato bread

Roasted carrot and dhal soup with potato bread

Keep leftover bread for the crepe bake and bobotie.
4
RECIPE TYPE:Soups
 
Method
  • Preheat oven to 180°C.
  • Mix dry ingredients and oil together. 
  • Add mashed potato and enough water to form a dough. 
  • Knead for 5 minutes or until smooth.
  • Cover until doubled in size.
  • Knock back, fold into a loaf shape and place in a greased and floured loaf tin. 
  • Leave to rise for 20 minutes.
  • Bake for 30 minutes or until golden and cooked through.
  • Toss carrots in curry powder and roast for 20-25 minutes or until tender.
  • Sauté onion in oil until soft and caramelised. 
  • Add garlic and fry for another 30 seconds.
  • Add carrots, lentils, soup and water and simmer for 15 minutes. 
  • Add chilli, lemon juice and peel and season.
  • Blend until smooth and serve with potato bread.

 

Splurge

  • Serve with sour cream and dukkah.
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