Ginger Carrot Soup with Red Lentils Monday, January 13 2014

This soup is hearty and a winter time favorite around the office at Spicely. Feeling like adding some heat? Add 1/2 teaspoon organic cayenne pepper

 

Ingredients:

1 large or two small carrots, diced

1 yellow onion, diced

2 cloves garlic, minced

2 cups vegetable or chicken stock

1 cup red lentils, rinsed well

1/2 lemon, juiced

1 teaspoon organic ground ginger

salt 

olive oil

Yogurt, for garnish

Cilantro, for garnish 

 

Directions:

This is so beautifully simple and tasty. The ginger adds a delicious kick to the soup. Toss the onions, garlic, carrots, salt and ginger in a pot to simmer with olive oil. Once the onions begin to turn translucent, add the lentils and chicken stock. Let simmer for 15-20 minutes or until the lentils become soft. Add lemon juice and blend with either an immersion blender or food processor. Top with a dollop of yogurt and some roughly chopped cilantro.

 

Learn more about the history and uses of ginger here.