Creamy Carrot & Ginger Soup
Warming, comforting and full of flavour, this Creamy Carrot and Ginger Soup is the perfect autumnal recipe.www.ayurvedawithrebecca.comEffect on Doshas: VPK-
Ingredients
- 5-6 carrots ((peeled & chopped))
- 1 1/2 cups split red lentils
- 3 cups boiling water
- 3 cloves garlic ((peeled & chopped))
- 2 brown onions ((diced))
- 1 inch fresh ginger
- 1 tbsp coconut oil ((or ghee))
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 cup veggie stock
- 1/2 tin coconut milk
- 1 juiced lime
- Handful cilantro leaves
Instructions
- In a large pot, sauté chopped onion, garlic and fresh ginger in coconut oil for 5 minutes
- Add the chopped carrots and continue to cook with the lid on the pot for 10 minutes or until the carrots start to soften
- Then, add the split red lentils, cumin, turmeric and stock cube and stir until combined
- Pour in boiling water and leave to cook for a further 10-15 minutes, or until the lentils are completely broken down
- Add coconut milk and lime juice, and blend with a stick blender until smooth
- Serve with handful of cilantro on top and a piece of crusty sourdough bread on the side!
Notes
- I prefer thick soups but if you prefer a thinner consistency, use the full tin of coconut milk and/or add a little extra stock!