Rosemary Red Soup

Tomorrow night is the season finale of MasterChef and I will be having some of my art department friends over. Here is one of the things I will be serving. Thankfully, the nights have started to cool off so this will be perfect. This recipe is from my friend, Shannon who lives near Seattle. It is one of my favorites!

Rosemary Red Soup

Prep & Cooking Time: 50 minutes
Makes 6-8 servings

3 medium carrots, scrubbed and peeled and chopped
1 beet (2 if small), scrubbed and peeled and chopped
1 tablespoon extra-virgin olive oil
1 large onion, diced
1 cup dried red lentils
6 cups water or stock
2 bay leaves
1- 3" sprig fresh rosemary (or 1 tsp. dried)
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2-3 tablespoons miso, optional (but I HIGHLY recommend using it!)

Heat oil in a soup pot; add onion and saute until soft. Add carrots and beet; saute a few minutes more. Wash and drain lentils. Add lentils, water &/or stock, bay leaves, rosemary, and oregano to sauteed vegetables; bring to a boil. Lower heat and simmer 40 minutes. Remove bay leaves and stems of fresh herbs. Puree soup with hand blender or other device with miso. Gently reheat on stove before serving.