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.
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
Yogurt, for garnish
Cilantro, for garnish
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.