Carrot & Ginger Soup with Red Split Lentils

What’s up Doc?

You know you’re living in the country when a neighboring friend visits for an afternoon wine and brings you a ginormous bag of carrots! Here you go, she says…get juicing!

I love making fresh juice and carrots are a staple but given that it is chilly here in the Midlands and I’m in need of warmth, I decided to try a soup. I’ve made carrot soup once before but made it spicy with lots of coriander. Today, I came across ginger in my store’s cupboard and some red lentils…

…and the result? Well, Mr. Carrot; say hello to Miss. Ginger. They turned out to be a great match those two – the earthy-ness of the carrots and the zingy freshness of ginger.

Now it’s back to juicing and trying not to think too much about the story my Mom told me about a guy who juiced himself a lot of carrots, so much so that he started to go a bit orange in complexion…talk about a carrot top!

Happy cooking Lovelies!

Carrot & Ginger Soup with Red Lentils

1 ONION
Knob of BUTTER or COCONUT OIL
Thumb sized piece of GINGER
6 Medium CARROTS
Half cup of RED LENTILS
3 cups of VEGGIE STOCK
A great ATTITUDE

Sweat the onion and ginger in a pot for a couple minutes, add the carrots and fry for another minute, stirring as not to burn. Add the red lentils and the stock, simmer for about 30 mins. Check on a couple times as the lentils can thicken the soup a bit.

Cool slightly, then blitz in a blender or use a hand blender.

Voila!

*Don’t worry about what size to cut your carrots and onions, as you are going to blitz them in the end.

*If it is too thick, you can add a bit more stock or a splash of cream.

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