Creamy Carrot Lentil and Ginger Soup
This luxurious vegan carrot soup has a hint of sweetness, and zesty spice of ginger! It is so comforting and warming on those cold winter days. A vibrant and delicious soup!
Servings: 4
Calories: 217kcal
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.
Notes
Store in the refrigerator for up to 5 days. Freeze this soup in an air-tight container for up to 4-5 months.
Nutrition
Calories: 217kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 662mg | Potassium: 627mg | Fiber: 12g | Sugar: 8g | Vitamin A: 18955IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg