Carrot Ginger Soup

Featuring: The mild, earthy flavour of lentils pairs perfectly with the natural sweetness of carrots and the warmth of aromatic spices, creating a comforting, flavourful soup that’s hard to beat. Using a one-pot cooking method, this soup is a quick and easy weeknight starter and is just as delicious for lunch the next day.

Carrots are an excellent source of beta-carotene, which the body converts into vitamin A as needed. Vitamin A has a crucial role in maintaining the health of the cornea and supports vision in low-light conditions.

Serves 4–6

Ingredients

  • 2 tsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp fresh ginger, finely grated
  • ½ tsp cumin
  • ⅛ tsp chili flakes (¼ tsp if you want it spicier)
  • ½ tsp paprika
  • ½ tsp turmeric
  • ½ tsp freshly ground black pepper
  • ½ tsp salt (or as little as you can enjoy!)
  • 6 carrots, peeled and sliced (approximately 1 1/4 lbs)
  • 1 cup dry red lentils, rinsed
  • 5 cups no added salt vegetable broth
  • 1 cup cow's milk or light coconut milk

Method

  1. Heat oil in a large pot or dutch oven. Add onions and sauté over medium heat, stirring often for about 2 minutes.
  2. Add garlic, ginger, cumin, chili flakes, paprika, turmeric, black pepper and salt, and sauté for 1 minute.
  3. Add carrots and sauté for about 4 minutes, stirring frequently.
  4. Add lentils and stir to combine. Add vegetable broth and bring to a boil. Reduce heat, cover and simmer for 25 minutes.
  5. Remove from heat. Add milk.
  6. Using an immersion blender, purée soup until smooth. Alternatively, transfer soup to a blender (carefully, it’s hot!) and blend until smooth (about 25 seconds).
  7. Serve hot. Enjoy!

Carrot Ginger Soup