Spiced Carrot and Lentil Soup
Ingredients
- 2 tbsp extra virgin olive oil 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 stock 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 extra virgin olive oil or coconut oil
- 2-inch piece ginger, cut into thin matchsticks
- 1 small red chili, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tbsp fresh coriander leaves
Preparation
Heat 2 tablespoons olive or coconut oil in a large soup pan over medium heat. Add carrot, onion, and celery and fry for 4 to 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 to 25 minutes or until lentils are cooked and the soup is thick.
Add coconut milk and apple cider vinegar. Adjust seasoning and spicing to taste.
Thai topper
Heat oil in a clean pan. Add ginger, garlic, and chili and fry for 1 to 2 minutes until crisp, adding the coriander for the last 30 seconds to 1 minute.
Serving
Spoon the soup into bowls and top with the Thai topping, optional spicy pink beet kraut, croutons, and a drizzle of coconut milk if desired.
