Carrot Ginger Soup

Ingredients

• 8 medium carrots

• ⅔ cup red split lentils

• 1 onion

• 3 teaspoons finely grated ginger

• 1 teaspoon turmeric

• 6 cups water

• 2 Tablespoons extra-virgin olive oil

• 4 Tablespoons coconut milk

• Kosher salt

• A pinch of fresh parsley for garnish

• Some pumpkin seeds for garnish

Get Cooking

Yields 4 Servings | Prep Time & Cook Time: 1 hour

1. Wash and peel the carrots and cut them into chunks

2. Rinse the lentils and drain.

3. In a large pot, heat the olive oil, add the finely chopped onion, and cook it until it starts to soften.

4. Add the carrot chunks and drained lentils to the pot. Stir for a couple of minutes and then add the water, salt, grated ginger, and turmeric.

5. Bring to the boil and let it simmer for 20 minutes before removing from the heat.

6. Blend the soup until smooth using a blender.

7. Sprinkle the soup with the finely chopped parsley, a tablespoon of coconut milk per serving, some pumpkin seeds and serve while it’s still hot.

8. Enjoy!