carrot lentil ginger soup

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

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