Iraqi carrot soup

Polish: zupa
Cornish: yskel
Guarani: jukysy
Pitjantjatjara: tjuupa
Irish: anraith
Japanese: スープ
Slovenian: juha
Valencian: brou
Hindi: सूप
Zulu: isobho

A delicious Iraqi soup, again!

500 gr carrots
4 medium tomatoes
4 celery stalks
2 medium onions
2 garlic cloves
100 gr vermicelli noodles
1 teaspoon curry powder
salt, pepper

1. Grate carrots on the finest grater. Cut celery stalks into thin slices. Puree peeled tomatoes. Cut onions into slices. Grate garlic cloves.

2. In a saucepan, fry onions in oil. When they turn golden, add garlic and tomato puree. Fry until tomato puree thickens. Transfer to the pot with 6 cups of water

3. Now it's time to fry grated carrots and celery slices (separately). When carrots are sligltly yellowish and sceleries a bit brownish, transfer them to the soup pot, too. Season and bring to boil. Cook about 10 minutes, add noodles, cook 10 minutes more (or until noodles are done)

Iraqi lentil-pumpkin soup

Polish: zupa
Bashkir: Һурпа
Armenian: սուպ
Quechua: chupi
Hebrew: מרק
Chinese: 汤
Tatar: aş
Marathi: रस
Mari: шӱр
Czech: polévka

I could eat soups for breakfast, lunch, supper, dessert, five o'clock tea... The one I am gonna write about now, Iraqi lentil-pumpkin soup (schurbat adas ma qar) is one of the best soups that a human being could ever imagine.

1 kg pumpkin flesh*
500 gr tomatoes
300 gr red lentils
2 big onions
pepper, salt, paprica to season

1. Cook (washed) lentils in 2 l water for 1/2 hour

2. In a frying pan heat some oil and fry chopped onions until goldenbrown. Add diced pumpkin flesh (cubes should be rather small) and saute. Puree peeled tomatoes (or grate tomatoes with kitchen grater as I always do) and add to the pan; stew few minutes more (tomato puree should thicken a bit)

3. Add the content of the pan to the pot with lentils, season and simmer on a low heat 1/2 hour more. Serve with Arabic bread and slices of lemon.

*you can take zucchini instead of pumpkin