Warming Carrot Ginger Soup
Servings 6
Ingredients
- 1½ tbsp olive oil, divided
- 2 lbs carrots, roughly chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 inch piece of ginger, minced
- ½ tsp sea salt
- ½ cup red lentils
- 2 tsp ground cumin
- 1½ tsp ground coriander
- ½ tsp ground turmeric
- 5 cups vegetable broth (divided)
- 1 cup coconut milk (from can)
Instructions
- Preheat oven to 350°F. Chop carrots roughly and spread on a baking tray. Add about ½ tbsp olive oil and a pinch of salt and pepper. Stir together and bake in the oven for 30 minutes, stirring halfway through.
- While the carrots are roasting, prepare the remaining vegetables and spices.
- Heat the remaining olive oil (1 tbsp as per original recipe) in a large pot over medium heat. Add the onion, garlic, ginger and sea salt and sauté for about 5 minutes or until the onions are translucent.
- Add lentils, cumin, coriander, turmeric, carrots and 4 cups vegetable broth. Cover and simmer for 30 minutes, stirring occasionally.
- At the end of the cooking time, add the coconut milk and stir again before turning off the heat.
- Use either a hand blender or a blender to purée the soup (in batches) to your desired consistency. Note that using a blender will result in a creamier consistency. If you do not have a vented blender such as a Vitamix, you will need to let the soup cool down before blending. Otherwise, the heat from the soup may build up in the blender and cause it to explode!
- Add the blended soup back into a pot. Add additional vegetable broth if required to the desired consistency. Taste and adjust seasonings.
