Figs & Carrot Soup

Carrot – 3 large
Brown Lentil – ½ cup
Celery Leaves – 1 cup
Dried Figs – ¾ cup
Yellow Raisins – ¼ cup
Salt – 1 teaspoon
Garlic Cloves – 2
Water – 5 cups
Vegetable stock – 1 cube

Cooking directions:

  • Soak figs and raisins for two nights in boiling water & refrigerate
  • Chop celery, carrots
  • Place all the ingredients in a large pot with 5 cups of water. Let the mixture come to a boil.
  • Lower the heat to medium to allow the mixture to simmer for one hour
  • Taste for salt content.
  • Pure in blender
  • Serve Hot

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