Carrot Ginger Soup
with red lentils & lemon
Bring in a hint of heat with the ginger undertones of this bright, warm soup.
Adapted from this recipe from Whole Foods.
-1 lb carrots, chopped coarsely
- 3 tsp shredded ginger
- 1/4 cup red lentils
-4 cups water (or low-sodium vegetable broth)
-1 yellow onion, chopped
-4 cloves garlic
-2 tbsp lemon juice
- 1 tsp olive oil
- fresh lemon zest (if you use a fresh lemon for the juice also include the zest)
- dash of turmeric
- 1 head of fresh bok choy chopped
-dash of black pepper
- fresh chives or scallions (for garnish)
1. Heat 2 cups water (or broth) in large pot at medium-high heat and add chopped onion and garlic. Cook for 5-10 minutes while you are preparing the other ingredients.
2. Cut potato and carrots into roughly 1 inch pieces and shred fresh ginger (or cut into thin slices).
3. Add 2 more cups of water (or broth) and add the potato pieces, carrots, fresh ginger, and red lentils. Bring mixture to a boil, add lemon juice and any remaining optional ingredients then reduce heat to simmer for 25 minutes.
4. Using an immersion (hand) blender. Blend soup until a smooth consistency is reached. If you do not have an immersion blender, you can use a regular blender in batches.
5. Pour soup into bowls and serve hot topped with fresh chives, chopped scallions, grated ginger, or lemon zest. Delicious with homemade whole-wheat sourdough bread baked croutons.
Time Saver Tip: Fresh, Fridge, Freeze. Store the remaining soup in a microwave-safe container in the fridge for easy reheats in the next few days. If there is more remaining than you will eat in a few days store the extra in a freezer/microwave-safe container (dated and labeled) in the freezer for later!