This healthy, dairy-free vegan soup is so creamy and luxurious in texture. The garlic flavour with a warming zest of ginger and hint of turmeric and spiciness is a perfect soup for those chilly fall and winter days. Serve with sourdough bread or garlic croutons.
If you are like me who always has an abundance of carrots sitting in the refrigerator and I like to keep in stock a variety of lentils in my pantry for soups like this and I must say it is definitely worth making. It is such a lovely, and delicious soup that has a creamy texture all on it’s own. Carrots have this lovely sweet flavour and the ginger and turmeric adds a kick to this soup but just the right amount to not overpower the soup.
WHAT MAKES THIS SOUP SO GOOD?
- It’s an easy soup to make with a few ingredients and only takes 10 minutes to prepare, 30 minutes to cook and puree at the end with a hand emulsifier.
- It makes a perfect first course for a dinner party. It’s light and no overfilling.
- It freezes well to enjoy any time of the week.
- Super healthy and nourishing with a few ingredients.
INGREDIENTS AND TIPS
Onion: sauté them long enough so they are transparent, as it allows some additional sweetness to the soup
Garlic: a pungent yet a flavourful vegetable that brings dishes to the next level of tastiness
Ginger: another pungent zesty spice that adds a warmth to the soup
Turmeric: just enough to offer the health benefits when you add black pepper
Carrots: makes a wonderful flavourful soup, that creates a creamy texture without adding any diary. The flavour is earthy and sweet, that makes it a perfect comfort soup
Dill: it adds a delicious fresh citrus-like flavour to dishes, similar to celery and fennel. Dill and carrots compliment each other really well in this soup.
A HEALTHY SOUP....
This Carrot Ginger soup is a healthy nutritious soup! Carrots is the only vegetable that won’t lose it’s nutrient content when cooked. It is high source of Vitamin A, known as beta carotene, which helps to keep eyes, skin and hair healthy. It helps to fight cancer, and heart disease. Ginger is an anti-inflammatory which is helpful to those with arthirtis, upset stomach and reduces cancer risks. Garlic and onions are also beneficial, they will strenghten our immune system. These are all excellent reasons to make this soup.
HOW TO MAKE THIS RECIPE
In a Dutch oven or soup pot, over medium heat, add oil. Then add onion and sauté for 3-4 minutes until softened, add garlic and ginger and sauté for 1 another minute. Stir in turmeric and add carrots, and sauté for 5-7 minutes.
Add vegetable broth and lentils, bring to a boil, then reduce heat and simmer uncovered for about 20-30 minutes until carrots are tender and lentils are cooked. Add salt and pepper. The last 3-5 minutes of cooking time, add dill.
Transfer in batches to the soup over to a food processor, blender or hand emulsifier and puree until smooth. Adjust the seasonings at this point.
The texture of this soup is thick and creamy, and to lighten the texture, you can add some water or coconut milk. Just add about 1/2 cup at a time. As I mentioned this soup is dairy free and you can always add some dairy is like. One thing I know for sure, you will thoroughly enjoy this soup….every slurp! 🙂
Garnish with toppings of parsley, dill, roasted cashews, red chili flakes and serve immediately with toasted ciabatta or sourdough bread.
Store in the refrigerator for up to 5 days. Freeze this soup in an air-tight container for up to 4-5 months.
DID YOU MAKE THIS DELICIOUS SOUP?…….
I would love to hear your comments, feedback and any suggestions….
Creamy Carrot Lentil and Ginger Soup
Equipment
- medium Dutch oven or soup pot
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, roughly minced
- 1 tbsp fresh ginger, rougly minced (⅓ tsp powdered ginger)
- 1/4 tsp dry turmeric
- 1 lb carrots, diced (6-8 medium carrots) ( approx. 4 cups of diced carrots)
- 4 cups organic vegetable broth
- 1/2 cup red lentils
- 1 tsp Himalayan salt
- 1/4 tsp pepper
- 2 tbsp fresh dill plus extra for garnishing
- 1 tsp lemon juice
- pinch or two red pepper flakes (optional)
- 1 ciabatta or sourdough bread, sliced
- Topping options: dill, parsley, roasted cashews, red pepper flakes
Instructions
- In a Dutch oven or soup pot, over medium heat, add oil. Then add onion and sauté for 3-4 minutes until softened, add garlic and ginger and sauté for 1 another minute. Stir in turmeric and add carrots, and sauté for 5-7 minutes.
- Add vegetable broth and lentils, bring to a boil, then reduce heat and simmer uncovered for about 20-30 minutes until carrots are tender and lentils are cooked. Add salt and pepper. The last 3-5 minutes of cooking time, add dill.
- Transfer in batches to food processor/blender or use a hand emulsifier and puree until smooth. Adjust the seasonings at this point.
- Garnish with toppings and serve immediately with toasted ciabatta or sourdough bread.
