I buy vegetables in what seems like industrial quantities. Especially the vegetables that, when you think they're on their last leg, can be turned into something amazing! Think tomatoes for spaghetti sauce or chilli, apples for apple pie/sauce/crisp, and bell peppers for soup or sauces. Carrots go in my veggie broth, my morning glory muffins, and of course, this gingery carrot & lentil soup. Once they're cooked into whatever yummy recipe I decide on, I eat as much as I can and then freeze the rest.
Preparation time: 25 minutes prep + 20 minutes simmering
Serves: 5 servings
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, roughly chopped
- 10 carrots, chopped (I wash but don't bother peeling them)
- 1.5 L veggie broth (my homemade recipe or store-bought)
- 1 cm ginger, grated fresh/frozen*
- 1-1/2 cups red lentils, rinsed
- Salt & pepper to taste
*Insider Tip- I always keep ginger in the freezer. It holds up beautifully, so it's always on hand for a spicy ginger tea, extra flavour to my stir-fry, or in this case, ready for gingery soup!
In a large saucepan, heat oil over medium heat. Add onions and cook until they turn translucent -approximately 5 minutes. Add garlic and cook for another 5 minutes, stirring occasionally. Add chopped carrots and cover with broth. Stir in grated ginger. Raise heat to high so the mixture comes to a boil and let simmer on medium heat for 20 minutes, or until the carrots are soft and the lentils are coming apart.
Remove from heat. Puree with a hand blender. Add salt and pepper. Feel free to add more ginger, but remember that ginger has a way of growing stronger after being stored. If you like your soup thinner, you might want to add more broth.