Spiced Roasted Carrot and Lentil Soup
Ingredients
- 2 tbsp EVOO or coconut oil
- 3 large carrots, diced small
- 1 medium onion, diced small
- 2 ribs celery, diced small
- 1.5 tbsp ginger, minced
- 3 large garlic cloves, minced
- 1 1/3 cups red lentils, rinsed and drained
- 5 cups vegetable stock (or chicken if not vegan)
- 2 bay leaves
- 1 tbsp mild curry powder
- 2 tsp ground cumin
- 2 tbsp tomato puree
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup coconut milk
- 1 - 1.5 tsp apple cider vinegar
Thai topper
- 1 - 2 tbsp EVOO or coconut oil
- 2 inch ginger, cut into thin matchsticks
- 1 small red chilli, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tbsp fresh coriander leaves
Preparation
Heat 2 tbsp olive or coconut oil in a large soup pan over medium heat. Add carrot, onion and celery and fry for 4-5 minutes until carrots soften.
Add ginger, garlic, spices, bay leaves, lentils, salt and pepper and fry for 1 minute.
Add tomato puree and stock. Bring to a boil then simmer for 20-25 minutes or until lentils are cooked to your liking and the soup is thick.
Add coconut milk and apple cider vinegar and adjust seasoning and spicing to taste.
Topper
Heat oil in a clean pan. Add ginger, garlic and chilli and fry for 1-2 minutes until crisp, adding the coriander for the last 30 seconds to 1 minute.
Serving
Spoon soup into bowls and top with Thai topping, kraut, croutons and a drizzle of coconut milk if desired.
Notes
Optional additions include spicy pink beet kraut and croutons.
