Rosemary Red Soup



Rosemary Red Soup Recipe
Related post: What We Eat
Adapted (barely) from Feeding the Whole Family
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  • 3 medium carrots
  • 1 large beet
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 6-inch sprig of Rosemary (or 1 teaspoon dried)
  • 1 tablespoon fresh oregano (or 1 teaspoon dried)
  • 1 cup dried red lentils
  • 2 bay leaves
  • 6 cups vegetable stock
  • 3 tablespoons light miso


Scrub and chop carrots and beet (there’s no need to peel unless the vegetables are not organic).  Heat oil in a 4-quart sauce pan; add onion and saute until soft.  Add carrots and beet and saute a few minutes more.

Finely chop rosemary and oregano leaves, if using fresh herbs.  Add herbs, lentils, bay leaves, and vegetable stock to sauteed vegetables; bring to a boil.  Lower heat and simmer 40 minutes, or until beets and carrots are tender.

Remove bay leaves.  Let soup cool slightly and puree in batches in a blender.  Stir miso into soup; reheat is necessary before serving.

Makes 6-8 servings

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