Carrot and Ginger Soup
An easy weeknight dinner for cold winter evenings.
Servings: 4 servings
- 8 medium carrots
- ⅔ cup red split lentils
- 1 onion
- 3 tsp finely grated ginger
- 1 tsp turmeric
- 6 cups water
- 2 tbsp extra-virgin olive oil
- 4 tbsp coconut milk
- A pinch of sea salt
- A pinch of fresh parsley for garnish
- Some pumpkin seeds for garnish
Wash and peel the carrots and cut them into chunks.
Rinse the lentils and drain.
In a large pot, heat the olive oil, add the finely chopped onion and cook it until it starts to soften.
Add the carrot chunks and drained lentils to the pot. Stir for a couple of minutes and then add the water, salt, grated ginger, and turmeric.
Bring to the boil and let it simmer for 20 minutes before removing from the heat.
Blend the soup until smooth using a blender.
Sprinkle the soup with the finely chopped parsley, a tablespoon of coconut milk per serving, some pumpkin seeds and serve while it’s still hot.
TIP 1: I use an immersion blender like this one to save time on washing up. Yep, lazy person here!
TIP 2: I always use fresh ginger as it's much richer in flavor, but you can use ginger powder if you don't have fresh ginger. Just make sure you add some more. Same for turmeric.
TIP 3: You can sobstitue the extra-virgin olive oil with coconut oil.
MEAL PREP IDEAS: You can keep this soup in the fridge for up to 3 days. You can also freeze it after blending it. Once you are ready to eat it, remove it from the freezer and then reheat on the stovetop or microwave. Then add the coconut milk and toppings.
Calories: 261kcal | Carbohydrates: 33g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Sodium: 108mg | Potassium: 763mg | Fiber: 13g | Sugar: 8g | Vitamin A: 20381IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 3mg