Stir in red onion, coriander, lemon juice . Ginger is one of my favourite ingredients to spice up any dish! If using fresh ginger instead of dried, I recommend using at around 1-2 Tbsp of grated ginger. Add the onion, celery, garlic, ginger, cumin and salt and pepper. It is so creamy, cozy, and full of flavor. Stir in all spices (except salt), let cook for 1-2 minutes, or until fragrant. turmeric and paprika. Simmer, covered, for 15-20 minutes until the carrots are fork tender. Then add the oil to a large pot or dutch oven and turn on the heat. Add the carrots and saut an additional 4-5 minutes or until the carrots are slightly soft. 3 large carrots, washed and scrubbed; 1 medium onion, peeled and cut in half; 2 tablespoons grapeseed or canola oil; 1 inch piece of fresh ginger root, peeled, and thinly sliced into matchsticks (If you no longer have your carrot tops, then not to worry. Stir in chicken and cream. slow cooker; cover. Simply to clean them and ensure there are no small pieces of rocks or debris within the lentils. Let it cook for about 15 seconds. Just take note that the flavor profile may vary with different lentils. Fry for about 1 minute. only add salt at the end if needed as Yondu will provide the salty flavor. This Carrot Lentil Ginger Soup is vegan, gluten-free, & packed with flavor all while using 10 super simple ingredients. Add chopped garlic and ginger, and saut for 2 minutes. Next, add in the minced garlic, stir, and cook for another 2-3 minutes. Add vegetable broth and rosemary and turn the heat to medium high. Enjoy! Bring to a boil, then reduce the heat and simmer until the carrots are very tender, about 30 minutes. Cover, turn the heat down to low and simmer the soup until the lentils are soft and are easily mashed when pressed with the back of a spoon against the side of the pan, about 20 to 25 minutes. Do yourself a favor and make a big batch of this soup! Stir and cook for one minute. Serve the soup in 4 bowls while warm and top with your favorite soup toppings. Stir in the ginger, garlic, cumin, turmeric, salt, black pepper and cayenne (if using) for 30-60 seconds or until fragrant. You can use parsley or coriander if you wish! Mix well and saute for 10 minutes. I love a good swirl of coconut cream on top, fresh cilantro or parsley, and hemp seeds for extra protein. If you're using the stovetop method, bring the soup to a boil over high heat, then reduce the heat to medium-low, give the soup a good stir, then cover, and cook for 20 minutes. Pureed Carrot, Potato, And Ginger Soup. How to make carrot ginger lentil soup. Add more or less to your liking. Your email address will not be published. Be stingy with the salt at first, and add more if needed once you blend and taste the soup. Add vegetable broth and bring to a boil. Add the onion and cook gently until golden, then add the ginger and garlic and stir for 40 to 60 seconds. Brown or green lentils won't work as intended in this recipe as they stay firm and really hold their shape while cooking. Once softened, blitz the ingredients together either in a blender or you can use a stick blender until nice and smooth. Coconut cream, coriander (cilantro) to serve. Adjust seasonings to taste. On high heat, bring to a boil. Theres nothing better than soup with crusty bread in my opinion! Stir-fry until the garlic turns a very pale gold, infusing the oil. Add the oil to a pan and, once hot, add in the chopped carrots and minced shallots. Add the stock, and turn the heat up to bring the soup to a boil. Add the ginger and garlic. Add onions and saut over medium heat, stirring often, for about 2 minutes. Luckily making this 10 ingredient soup is super easy and requires just 40 minutes to make! Instructions. (you can peel ginger nice and easy by gently scrapingit with a teaspoon!). Skim off the starch and cook until the lentils are soft. Hi, I'm Megan! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Cook, stirring constantly, for 10 minutes, or until just beginning to brown, then add the Superfood Turmeric and cayenne and cook for 2 more minutes, or until spices are fragrant. Heat olive oil in a large pot over medium-high. First, chop the vegetables. Instructions. Then, add the lentils into the frying pan and cook for further 2 3 minutes on a medium heat. When it's cold outside theres really only one thing that hits the spot a bowl of delicious, warming, nutritious homemade soup! Oncology Nutrition for Clinical Practice, 2nd Ed. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until aromatic. You dont want to add the garlic in too early as it may get burnt. It should get very fragrant. Measure, sort and rinse lentils until the water runs clear. ), Receipe - Lentil, Carrot and Ginger Soup - TOUTS, Touts Card Get instant offers every day, earn points and get money off of your shopping, 10g x Step 4 - Simmer with the lid on for 15 minutes until the lentils are cooked soft. STEP 1: Saut the ginger and onion with avocado oil in a large pot over medium heat until the onions are soft and fragrant. Some lentils might take slightly longer to cook if they are older, so keep this in mind and make sure to test that the lentils are truly cooked through before blending. Learn how your comment data is processed. Add the onions and saute until they begin to soften. Pour in soup stock, scraping the bottom of the pot. No. Bring to a boil, then reduce the soup to a simmer and cook for 10-12 minutes until the red lentils are softened and fully cooked. so that they caramelize slightly and take up the flavor of the aromatics. Mailstop M4-B402 Required fields are marked *. Then add the oil to a large pot or dutch oven and turn on the heat. How to Make Carrot Lentil Soup. When the soup is done cooking, let the pressure come down naturally for about 10 minutes. If youre using a regular blender, let the soup cool down a little before blending it in batches. With a handful of spices and a few easy recipes, you can create magic in your kitchen! Method. Aromatics: Add the garlic, ginger, cumin, turmeric and salt. Add lentils, vegetable broth, and salt; bring mixture to a boil. It has no added sugar either. Then, add in the water, Yondu sauce, & tomato paste. Heat the oil in a large saucepan over a medium heat. All Rights Reserved. This carrot and lentil soup is incredibly creamy, almost like a bisque, and high in protein thanks to the lentils. This carrot lentil ginger soup is creamy and easy to make, making it the perfect choice for when youre craving some comfort food. Stir and let the aromatics toast slightly, about 1-2 minutes. Puree in blender in batches. Thank you so much for your support! Simmer, covered. When the soup reaches your preferred consistency, taste and adjust the seasoning before serving. 1100 Fairview Ave N To begin making the Asian Carrot Ginger Lentil Soup recipe, wash the lentil and soak for 5 minutes. Saut for 4-5 minutes, until slightly caramelised. That may be one reason it didn't turn out quite as orange or it could depend on the lentils you used (if they are browner in color vs. red). First step is simple, prepare your vegetable stock! The lentils also make it a slightly thicker soup, and when blended with the cashews it creates an amazing creamy texture. Once everything is cooked, its going straight into the blender to be pureed anyway, so a rough chop will do. First, cook the carrots, shallots, & ginger. I truly hope you love this nourishing, gluten-free, & Vegan Carrot Lentil Ginger Soup! Once it's warm, add the onions and saut them for 3-5 minutes, or until they're transclucent. Stir in chopped onion, garlic, seasonings and bay leaf. Cook, stirring frequently, until vegetables are tender and sticking slightly to the bottom of the pan. Leave a comment and rate it below. In a medium-sized pot, heat the oil over medium heat. Adjust seasonings to taste. Next, add in the carrots and celery and saut them for another 3-5 minutes until they're slightly tender. Its easy to digest, and brimming with goodness! This is a sponsored post written by me on behalf ofYondu. In order to post your review, we ask that you please login or sign up! Saut until onions brown, around 8 to 10 minutes. ), Lentil Spinach Stew with Rice | Paruppu Keerai Kootu Recipe. You can also follow along on myInstagram,Facebook, TikTok, andPinterest,or sign up for ournewsletter! Eating plants doesn't have to be hard and it certainly shouldn't be boring. Then, add the lentils, carrots, turmeric and paprika. Add the onion or shallot and saut 3-4 minutes or until slightly soft. Alternatively, you can do this in batches using a regular blender. This carrot lentil ginger soup has the perfect balance of sweetness and savouriness, and also packs a bunch of plant-based protein thanks to the addition of red lentils. Serve with a drizzle of coconut milk for extra creaminess, chopped cilantro, and some bread on the side. Add the rinsed lentils, cashews and vegetable stock. Add the cleaned and rinsed lentils to the vegetables and mix them in well. In a large pot, heat the coconut oil over medium-high. While I highly encourage using Yondu in this recipe for it's unique taste, if you cannot find it sub with 2 Tbsp of soy sauce and use vegetable broth instead of water for the best flavor. Heat a medium saucepan with oil, ginger, red chilli and sesame seed. I love using red lentils for soups and stews because they cook quite quickly. Learn how your comment data is processed. Cut the onion halves into -inch slices lengthways. This post may contain affiliate links. Everyone should try it. Cook, stirring, until the onions are translucent, about 5 minutes. Plus, you better believe I am serving this carrot lentil soup with a slice of buttery garlic bread! Believe it or not, 1 bottle of Yondu is actually equivalent to 30 cups of veggie broth. Lentils in soup will need a total of about 20 minutes to cook. Save my name, email, and website in this browser for the next time I comment. Next, add the onions. I personally just wash my carrots and do not peel them to reduce waste, but peeled carrots will also work in this recipe! Add in the red lentils and ginger and stir with the vegetables to toast everything for about 1 minute. Saut the onions, garlic and tomatoes until they are cooked al dente. Dont let the garlic burn though*. Add lentils and stir to combine. Add the coriander, cumin, and salt and pepper and stir for 20 seconds. If freezing, try to store in individual containers for the easiest defrosting process. Top and tail the carrots. Skim off froth. If using fresh ginger, you'll want to use more ginger- around 1-2 Tbsp of grated ginger for the right flavor. Another winner! Season with salt. Toasted Flaked Almonds. Add in the water, yondu, & tomato paste and cook. You can also top it with shredded chicken or tofu to make it more filling. Substitute the 1-inch ginger piece with 1 tsp ground ginger, and add it in along with the other ground spices, i.e. Step 1 - Saute the carrot and onion in olive oil for 5 minutes. Add in the carrots and lentils. chopped white onion can be subbed for the 2 shallots. Thank you for this good recipe , Your email address will not be published. Plus, because of lentils, each serving has around 14 grams of plant-based protein and 16 grams of fiber. Mix well and cook for 2 3 minutes. I like mine with a swirl of coconut cream, cilantro, hemp seeds, and a side of garlic bread. Pour in the stock and on high heat, bring to a boil. Cook the carrots and shallots for 5-8 minutes until they have begun to caramelize. Add in the garlic, ginger and curry powder. (Stovetop directions: see the notes). It comes together in under 30 minutes, makes a big batch and is perfect paired with some hearty bread and is a complete meal on its own! You can also pour the soup into a standing blender if you do not have an immersion blender. Remove the pot of soup from the heat and use an immersion blender to blend into a thick creamy soup. Cook for 2-3 minutes. And making homemade chicken stock is too much hassle for this lazy home cook, so I opt for chicken stock cubes instead. Plus, it also adds a nice umami flavor to the soup. Enjoy: Serve in bowls with a drizzle of coconut cream, fresh coriander (cilantro) and toasted cashews, if desired. Ingredients for carrot lentil ginger soup, Tips for making carrot lentil ginger soup. Warm the olive oil in a large soup pot. Put the onion, garlic, grated carrots and ginger into a Dutch oven or the insert of an Instant Pot. Add in the thoroughly rinsed red lentils and grated carrots and bring to a gentle boil. Add garlic, ginger, turmeric, carrots and lentils. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! Instructions. 1 inch piece of fresh ginger root, peeled, and thinly sliced into matchsticks, 1 clove of garlic, smashed, skin removed, and sliced, 1 cup red lentils, picked through and rinsed, 4 cups low-sodium vegetableor chicken stock. If you do not have an immersion blender, you can also add the soup to a large blender and blend until smooth. (about 15 - 20 minutes) Add the lentils and carrots to a food processor or blender and puree in 2 to 3 batches. It is shelf-stable for 24 months, which means it's an amazing condiment to use for any occasion. STEP 2: Add the spices and curry paste to the pot and continue to cook for another 5 minutes. Although the soup is blended at the end, cut the veggies quite small so they cook faster at the saute stage. Seasonings: some ground coriander, cayenne or chili powder, if desired. Add onion, carrot, 1 teaspoon of salt, and stir to coat. Blend: Use a hand-held immersion blender to blend the soup in the pot OR transfer to a high-speed blender and blend until smooth. Enjoy! What to serve with carrot lentil ginger soup? Stir and let the aromatics toast slightly, about 1-2 minutes. Yes, you can. Add celery, garlic, ginger, and saute for 2-3 minutes. This is a great choice for meal prep, as you can make a big batch of soup and freeze it in small containers for later use. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Seattle, WA 98109 Your email address will not be published. Add chopped garlic and ginger, and saut for 2 minutes. ), Brinjal Sambar (How To Make Healthy, Protein-Rich Lentil Stew! Please upgrade your browser to improve your experience. Required fields are marked *. Saut for 4-5 minutes, until slightly caramelised. I always appreciate your feedback and support! Whilst it's all fried off nicely . Cover and cook on High for 3 hours until the lentils are tender. As the name suggests, this soup heroes 3 ingredients carrots, lentils, and ginger. Swap the onion for: leeks or shallots. Blend the soup and return it to the pan. If the soup seems too thick, add a little more stock, water, or milk (unsweetened soy milk works well here too). Do not use ground powdered ginger in this recipe. Puree the soup with a hand blender. This recipe uses red lentils that cook quite quickly. Heat the olive oil in a Dutch oven to medium. Freeze any leftovers, so you can reheat them anytime youre craving the kind of comfort only a warm bowl of soup can deliver. Add the onion and carrots and cook for 5 minutes before stirring in the lentils. Stir in carrots and cook 2 minutes. Then, add the lentils, carrots, turmeric and paprika. Cook on low 6-8 hours or until lentils are tender. Serve with a liberal grinding of fresh black pepper on top and a swirl of yogurt if desired. The trick is to cook the onions and carrots slowly so that they caramelize slightly and take up the flavor of the aromatics. There is no need to soak them. Dry-fry the remaining cumin seeds and chilli flakes just until fragrant. In a Dutch oven or stockpot, heat oil over medium heat.Add onion; cook and stir until tender, 4-5 minutes.Add garlic and ginger; cook 1 minute longer.Stir in carrots, broth, zest, salt and pepper; bring to a boil. Combine the first 7 ingredients in a 5- or 6-qt. Then, add the lentils into the frying pan and cook for further 2 - 3 minutes on a medium heat. More About Me . Vegan Roasted Cauliflower Carrot Soup (GF). First, chop the vegetables. Add the lemon juice, mix, adjust for salt then heat gently until the soup starts to simmer. Add onion and tsp salt and cook until onions just start to caramelize, 10 minutes. In fact, using Yondu completely replaces the need for vegetable broth in this vegan carrot ginger soup! I use 3 medium carrots, peeled and chopped, for this recipe. Once you blend the soup, if you find the consistency too thick for your liking, feel free to put the soup back on the stove and thin it out with a little hot water from the kettle. Step 5 - Add lemon juice and puree with an immersion blender. Saut veggies: Heat olive oil in a large pot over medium-high.Add onion, carrots and garlic. Red lentils get mushy and lose their texture during cooking which makes them ideal for a blended soup. Heat olive oil over medium-high heat in a heavy bottomed stock pot. Ingredients . Once hot, add in the diced carrots and minced shallots and cook for 5-8 minutes until the vegetables are beginning to brown and caramelize. Add onion, carrots and garlic. For a vegetarian version, you can substitute chicken stock with vegetable stock or water. Turn the heat off, cover, and let the soup sit for 5 to 10 minutes. Heres how you make this simple yet hearty soup: Heat vegetable oil in a pot, before adding cumin seeds and coriander seeds. This vegan carrot ginger lentil soup is easy, healthy and comforting. Although the soup is blended at the end, cut the veggies quite small so they cook faster at the saute stage. Its loaded with flavour, perfectly creamy (with no dairy), and packed with plant based protein. This may take longer for some lentils, but mine took right around 10 minutes to fully cook. If you are using Yondu in a recipe with a sauce, just add a few drops for an umami flavor! Watch, Visit our ingredient substitution guide , https://www.youtube.com/watch?v=gc4j8gvPqAQ. Serve in bowls with a drizzle of coconut cream, fresh coriander (cilantro), chopped cashews and toasted bread if desired. ), Salmon Fish Curry (So Yummy You Wont Believe Its Healthy Too! Saut the onions until translucent, about 3 minutes. Add the ginger and let it sizzle for a few moments, then add the garlic. Save my name, email, and website in this browser for the next time I comment. Add the onions and cook them until they turn soft, about 5 minutes. Lock on the lid and set the time to 6 minutes at high pressure. Pour in the broth, bring to a boil, cover the soup and simmer on low for about 20 . Heat oil in a deep non-stick pot on medium high before adding cumin seeds and corianderseeds. Fry for about 1 minute. When the lentils are done, stir in the milk and whizz up the soup depending on how . If you choose to use other type of lentils, then you will likely need more broth and cook the soup for a little longer. Thanks to the addition of Yondu, this soup has a delicious umami flavor that is truly unique! The carrots should be fork-tender when done. Simmer: Add the rinsed lentils, cashews and vegetable stock. It should get very fragrant. Once hot, add oil, onion, carrots, and celery (optional) and saut for 4-5 minutes stirring occasionally. Add ginger, coriander, and paprika, stir, and cook for another minute. For this carrot lentil ginger soup, Ive used 4 spices namely, cumin seeds and coriander seeds (which are tempered in hot oil to help release their flavor) along with turmeric and paprika. Leftover soup can be stored in a closed container in the fridge for 3-4 days or in the freezer up to 1 month. Watch the video to learn how. For 6 cups of water, I use 2 Maggi chicken stock cubes. 1217 views. Turn heat to high, bring to a boil, reduce to simmer and let simmer uncovered for 20 minutes or until all is tender and water/broth . Then add ginger and garlic and saut for 2-3 minutes more or until fragrant. Add the potatoes, stir and cook for a few more minutes. Once hot, add in the diced carrots and minced shallots and cook for 5-8 minutes until the vegetables are beginning to brown and caramelize. Dice carrots and red pepper. Red lentils are best for this recipe as they cook quicker and simply create a thicker broth as they gently break apart while simmering. The carrots should be fork-tender when done. For this spiced carrot and lentil soup I used Yondu which is a seasoning sauce that brings a ton of flavor to plant-based foods and eliminates the need for added sugar and salt in this recipe. Trust me! Heat a large pot (or Dutch oven) over medium heat. However, you can substitute with other lentils, if you prefer. Cover and reduce heat, allowing to simmer for 15 mins. This will take about 10 to 12 minutes. Its hearty, warming, and very comforting. Add onion and garlic and saute while stirring occasionally until onion is translucent. Cook on low to medium heat for approximately 40-50 minutes or until lentils and carrots are cooked through. Get our top cancer-busting recipes, nutrition tips and cooking videos delivered to your inbox weekly! Thanks to the carrot this recipe has a lot of Vitamin C and Vitamin A. Your email address will not be published. Spices add great warmth and flavor to soups. (You may need more water as this cooks.) Carrot lentil and ginger soup. Add lentils, carrots and water/broth. Its zesty yet has a warm, sweet taste to it, and a deliciously spicy aroma. For this recipe, we are using a decent amount of Yondu sauce because we are not using any vegetable broth (which usually has added flavor and sodium). Directions. Instructions. Next, add in the red lentils & the 2 tsp of dried ginger and stir everything together to toast for about 1 minute. Next, add in the minced garlic, stir, and cook for another 2-3 minutes. I'm Vidhya, and I started this blog to teach other home cooks how to make easy, healthy, and stress-free Indian food at home. Make sure to use a fine mesh strainer for this! In a pressure cooker saut the onions in extra virgin olive oil for 2-3 minutes. Mix well and cook for 2 - 3 minutes. Once the onions start to brown, you can add chopped garlic and ginger. Instead of cashews: feel free to use blanched almonds or 3 tablespoons of natural peanut butter/ cashew butter for that creamy texture. Welcome to Goodness Avenue! Your email address will not be published. Roasted Pumpkin + Zucchini Couscous Salad, Creamy Lentil Pasta Salad Goodness Avenue. Stir in the lentils, then add the water, carrots and spices. I serve this soup with a drizzle of coconut milk for extra creaminess, chopped cilantro, and some bread on the side. I love to hear what you think, or any changes you make, Keywords: carrot, ginger, lentil, soup, vegan, dairy free, Tag @goodnessavenue on Instagram and hashtag it #goodnessavenue, This soup is so delicious and so easy to make only with a few ingredients! Your email address will not be published. Saute for 5 minutes. Cook till tender about 5 minutes Add remainder ingredients and cook until carrots and lentils are tender (approx 30 mins). Add garlic and ginger and cook, stirring, for 2 more minutes. Add in the vegetable broth, spices, and lentils* and bring everything to a low boil over medium high. Reduce heat to low or medium-low to maintain a simmer for about 20 minutes, or until lentils are tender. I'm an accredited nutritionist (BHSc) sharing simple veggie loaded recipes to help you add more goodness into your everyday life! 2 Tbsp extra-virgin olive oil 1 cup diced onion 1 Tbsp minced garlic 1 Tbsp minced ginger 2 lbs chopped carrots 1 medium potato, peeled and chopped 6 cups low-sodium chicken or vegetable broth kosher salt ground pepper Bring everything to a boil, then reduce to a simmer and cook 10-12 minutes until the lentils are completely cooked through. All you need to make this carrot ginger soup are 10 simple ingredients: Saut veggies: Heat olive oil in a large pot over medium-high. Chicken stock in cartons is hella expensive here in Malaysia! Add lentils and water, then reduce heat to medium, cover, and let simmer 35-40 minutes, until . Saute onion, ginger n garlic in 2 tsp olive oil adding spices. Deglaze the pan with vegetable broth. Heat the oil in a heavy casserole or pan over a medium-high heat. Then, add in the minced garlic and cook another 2-3 minutes until fragrant. Other veggie substitutions: try sweet potato or butternut pumpkin. Both are equally delicious. First step is simple, prepare your vegetable stock! Give it a taste test, then add salt and pepper to taste. Cook, stirring constantly for 1 minute. Return to pot heat through and serve. Did you use a substitute for the umami sauce? Saut until onions brown, around 8 to 10 minutes. Red lentils and carrot soup for dieting #carrot #lentile #health #weightloss #viralshorts #youtube #diet #recipe #viral #healthbenefits #food Dont let the garlic burn though. Pour in the stock and on high heat, bring to a boil. It's freezer friendly too so it's perfect for meal prep. Ultimately, you have to decide what is healthy for you, but this soup is certainly packed with nutrients! Yondu is available on Amazon and if you use the code "20SGTO20" at checkout you can even get 20% off your Yondu sauce order! You are using an outdated browser. Store the soup in an airtight container and freeze for up to 3 4 months. Add carrot dials (diced carrots), cumin, turmeric, coriander, paprika, pepper, and salt. Continue simmering, covered, until carrots are very tender, about 15 minutes. Reduce heat to low, cover, and gently simmer until carrots are tender, about 35 minutes. Cover and continue cooking until heated through, about 15 minutes. Saut for 4-5 minutes, until slightly caramelised. Use a stick blender to blend the soup into a thick consistency. Copyright 2022 ShortGirlTallOrder. Serve with some dollop coconut yoghurt, tamari toasted pumpkin seeds and . Add lentils and broth and bring to a boil. Reduce heat to medium-low. Turn down heat and simmer, covered, for about 25 minutes, until lentils are cooked and . Serve this creamy pured soup with sourdough, brown rice, or with a big side salad. If you dont have fresh ginger, you can also use ground ginger. Fresh ginger is used here. Stir for briefly, until fragrant. Do not let them burn! Got the carrots, ginger and shallots all from my farm share this week so matched up perfectly! Lime for garnishing (optional) In a medium sized stock pot, heat coconut oil over medium heat. Peel and chop the carrots and ginger, then fry them off together for a few minutes. Next, add the onions. I believe eating plant-based food can be enjoyable for everyone. Use a small amount of oil or water to prevent the veggies from burning. Here are some quick tips to help you make this soup hassle-free: This soup is great on its own, but its even better with some crusty bread on the side. So happy it turned out well! In a large saucepan over medium heat, add oil, garlic & onion. You can add tsp salt to the onions to draw out the moisture and help them brown faster. If you try this carrot ginger lentil soup recipe or have a question, please let me know! Heat the oil in a large pot over medium high heat. 7 cups low-sodium chicken broth 1 pounds carrots, peeled and cut into 1/2-inch pieces 1 cup dry white wine 2 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon 5/5 (18) Leftover soup can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Add garlic, ginger, cumin, black pepper and carrots and saut for another 2 minutes, stirring frequently. The opinions and text are all my own. Cut them into pieces about 1-inches long, then cut those pieces into 4 to 6 sticks, all about the same thickness for even cooking. Aromatics: Add the garlic, ginger, cumin, turmeric and salt.Stir and let the aromatics toast slightly, about 1-2 minutes. Cover with a lid and leave to simmer for 25 minutes until the carrots are tender. Stir until the garlic turns golden, about 1 minute. Once the water starts boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes. Once the lentils are cooked, use an immersion blender to blend everything together. Each of these ingredients contributes to this soups distinct flavor profile. Stir in carrots, potato, and stock. Mix well and cook for 2 3 minutes. Blend the soup with a hand blender and season . During this time, the lentils will cook, and the carrots become nice and tender. How to Make Carrot Lentil Soup. Whilst its all fried off nicely, add in your vegetable stock. Fresh ginger root has a much better flavour here. Carrots provide a hint of sweetness, lentils provide a nice earthy flavor, and ginger adds warmth to the soup. Required fields are marked *. Add cauliflower, curry powder, cayenne (optional), broth, lentils, and salt. The creamiest carrot lentil soup packed with flavor thanks to ginger, garlic, and Yondu sauce! And here are some ideas for mains: This soup is a great recipe to have in your repertoire for those cold, rainy or winter days. Medium Add the lentils, cumin and bay leave. For my personal diet, I consider this soup a great nourishing dinner recipe for those two reasons alone! They also don't absorb quite as much water, so the soup would be too watery with a different lentil variety. If the mixture is looking dry, add cup of water to prevent the spices from burning. You may need to add additional salt if not using Yondu. If youre planning a dinner party or an at-home date night, this soup makes for a delicious starter. Hungry Home Cook is a blog about easy, stress-free Indian home cooking. Add seasonings and carrots, and saute an additional minute. Carrot Lentil And Orange Soup With Orange Salsa, ingredients: 2 x onions minced, 3 Tbsp. The vibrant color also makes it the perfect pick-me-up for a dreary winters day. Pour over stock and season with salt and pepper. Adding chicken stock definitely amps up the flavor of any soup! Then, add in the water, Yondu sauce, and tomato paste. Cook out the raw flavor of the spices for about a minute. Combine the carrots, onion, lentils, ginger, curry powder, and broth in the base of a 6-quart or 8-quart Instant Pot pressure cooker. Add the carrots and cook for another 5 minutes. If using a high-speed blender, you may have to blend in batches. Once the soup is completely blended and smooth, serve with your favorite soup toppings. Continue to cook for 25 30 minutes, until everything is soft. Nothing beats a warm, hearty soup on a cold, rainy day! Bring to a simmer, then add the lentils and stir. Heat olive oil in medium-sized pot over medium-high heat until fragrant. Usually, 20 30 minutes will do. This soup simmers for about 30 minutes on the stove, and by then, the lentils have cooked and have practically dissolved into the soup! In a large pot, start by cooking the onion with the carrots on medium-high heat until browned. Add lentils and water, bring to a boil then reduce to a simmer. Recipes / Carrot lentil and ginger soup (1000+) Carrot Lentil And Orange Soup With Orange Salsa. Then, add the garlic, ginger and spices and let them toast by stirring constantly for about 1-2 minutes (it should get very fragrant). This really helps to bring out the flavor of the dried ginger and also leads to the best lentil texture. For this carrot lentil ginger soup recipe, I cook the soup for 30 minutes on the stove, until the lentils are cooked and the carrots are tender. I added a few more carrots but otherwise made to the recipe and its delicious. Garnish with some toasted almonds, a splash of olive oil and a few chopped carrot tops! Step 3 - Add the red lentils, vegetable stock, lemon zest, and all the spices. Fry the spices for about 1 minute. Hot liquids can create pressure inside the blender, potentially causing the lid to blow off, Tofu Peanut Curry (Vegan, Protein-Rich & Easy To Make! Stir in stock, carrots and lentils. cookforyourlife@fredhutch.org, v3.5.0 2022 Fred Hutchinson Cancer Center, a 501(c)(3) nonprofit organization. Red lentils cook very quickly. Saut until onions brown and are caramelized, around 8 to 10 minutes. Mine was not quite the gorgeous orange but still lovely and tasty. If using a high-speed blender, you may have to blend in batches. Set both aside. Add the carrots, lentils, and stock and bring to a boil. Add the vegetable stock, ginger, and cumin then give the pan a stir. Why do you recommend to rinse the red lentils first? Cook for 10-15 minutes. Add the lentils, spices, coconut milk and water. This gingery soup is really easy to make and has great taste. Place half the cumin seeds, half the chilli flakes, the oil, carrots, lentils and 700ml stock into your slow cooker pot. Add the carrot sticks and saute for about 5 minutes, then turn the heat down to medium and partially cover the pan. Plus, the turmeric and curry powder warm the soul without overpowering the sweet taste of the carrots. 632 views. Soup. Peel and chop the carrots and ginger, then fry them off together for a few minutes. For this recipe, you 100% have to use red/orange lentils. And receive our FREE ebook with 6 must make SGTO vegan dinner recipes ready in 40 minutes or less! Cut the vegetables in chunks and the scallion into long thin strips. Add the garlic, ginger, cumin, turmeric and salt. Step 2 - Add the garlic and ginger and saute for 1 more minute. Carefully ladle the soup into a blender. If you want to make this a vegetarian dish, you can substitute chicken stock for vegetable stock. If freezing, try to store in individual containers for the easiest defrosting process. Add a good sneeze of lemon or lime juice and it makes a really good sniffle soup during the colder months. It truly enhances the natural sweetness of the carrots, the fiery and spicy flavors of the dried ginger, and the sweet earthy flavors of the lentils in this recipe. Stir into soup. Instructions. Use a hand-held immersion blender to blend the soup in the pot OR transfer to a high-speed blender and blend until smooth. Just thaw the soup in the refrigerator overnight and reheat it for a quick and comforting meal. Sweat the vegetables, stirring from time to time, until they are soft and have taken a golden color. Cover and reduce heat, allowing to simmer for 15 mins. Add onion, carrots and garlic. Add the onions, carrots and sweet potato. Dont worry about chopping or mincing the aromatics finely. (you can peel ginger nice and easy by gently scraping it with a teaspoon!) When seasoning the soup, keep in mind that store-bought chicken stock or chicken stock cubes may already contain salt. Remember to check the label when buying herbes de Provence; some contain lavender and some don't. After 15 seconds, add the celery and onions fry for a minute. Over medium heat, add coconut oil to a large pot and saute onions until translucent, about 3-5 minutes. 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