You dont want to add the garlic in too early as it may get burnt. If you choose to use other type of lentils, then you will likely need more broth and cook the soup for a little longer. If using fresh ginger instead of dried, I recommend using at around 1-2 Tbsp of grated ginger. Your email address will not be published. Add in the garlic, ginger and curry powder. In order to post your review, we ask that you please login or sign up! On high heat, bring to a boil. Fry the spices for about 1 minute. Then, add in the water, Yondu sauce, and tomato paste. Add celery, garlic, ginger, and saute for 2-3 minutes. Add the onion and carrots and cook for 5 minutes before stirring in the lentils. Spices add great warmth and flavor to soups. Next, add the onions. Add the rinsed lentils, cashews and vegetable stock. Turn heat to high, bring to a boil, reduce to simmer and let simmer uncovered for 20 minutes or until all is tender and water/broth . Add the lentils, cumin and bay leave. Add chopped garlic and ginger, and saut for 2 minutes. If you want to make this a vegetarian dish, you can substitute chicken stock for vegetable stock. Add in the carrots and lentils. Required fields are marked *. Then, add in the minced garlic and cook another 2-3 minutes until fragrant. Add in the water, yondu, & tomato paste and cook. Enjoy: Serve in bowls with a drizzle of coconut cream, fresh coriander (cilantro) and toasted cashews, if desired. Add vegetable broth and rosemary and turn the heat to medium high. Heat the oil in a heavy casserole or pan over a medium-high heat. All Rights Reserved. I love to hear what you think, or any changes you make, Keywords: carrot, ginger, lentil, soup, vegan, dairy free, Tag @goodnessavenue on Instagram and hashtag it #goodnessavenue, This soup is so delicious and so easy to make only with a few ingredients! Add the onions and saute until they begin to soften. Add onion, carrot, 1 teaspoon of salt, and stir to coat. Yondu is available on Amazon and if you use the code "20SGTO20" at checkout you can even get 20% off your Yondu sauce order! Dice carrots and red pepper. First, cook the carrots, shallots, & ginger. And receive our FREE ebook with 6 must make SGTO vegan dinner recipes ready in 40 minutes or less! Heat olive oil in medium-sized pot over medium-high heat until fragrant. Cook the carrots and shallots for 5-8 minutes until they have begun to caramelize. Saut until onions brown and are caramelized, around 8 to 10 minutes. Theres nothing better than soup with crusty bread in my opinion! Step 2 - Add the garlic and ginger and saute for 1 more minute. Serve with some dollop coconut yoghurt, tamari toasted pumpkin seeds and . Your email address will not be published. How to make carrot ginger lentil soup. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. You can add tsp salt to the onions to draw out the moisture and help them brown faster. Thanks to the carrot this recipe has a lot of Vitamin C and Vitamin A. Pour over stock and season with salt and pepper. The carrots should be fork-tender when done. Add the onions and cook them until they turn soft, about 5 minutes. Pureed Carrot, Potato, And Ginger Soup. Then, add the lentils, carrots, turmeric and paprika. Stir and cook for one minute. Do not let them burn! Ingredients for carrot lentil ginger soup, Tips for making carrot lentil ginger soup. Once softened, blitz the ingredients together either in a blender or you can use a stick blender until nice and smooth. Peel and chop the carrots and ginger, then fry them off together for a few minutes. And making homemade chicken stock is too much hassle for this lazy home cook, so I opt for chicken stock cubes instead. Add the lemon juice, mix, adjust for salt then heat gently until the soup starts to simmer. Then, add the lentils, carrots, turmeric and paprika. Its easy to digest, and brimming with goodness! turmeric and paprika. Other veggie substitutions: try sweet potato or butternut pumpkin. I'm an accredited nutritionist (BHSc) sharing simple veggie loaded recipes to help you add more goodness into your everyday life! If youre planning a dinner party or an at-home date night, this soup makes for a delicious starter. Stir in carrots and cook 2 minutes. Add lentils and broth and bring to a boil. Mailstop M4-B402 Lentils in soup will need a total of about 20 minutes to cook. Add more or less to your liking. Its zesty yet has a warm, sweet taste to it, and a deliciously spicy aroma. Its hearty, warming, and very comforting. Its loaded with flavour, perfectly creamy (with no dairy), and packed with plant based protein. I use 3 medium carrots, peeled and chopped, for this recipe. Seattle, WA 98109 Stir in the lentils, then add the water, carrots and spices. STEP 1: Saut the ginger and onion with avocado oil in a large pot over medium heat until the onions are soft and fragrant. I believe eating plant-based food can be enjoyable for everyone. All you need to make this carrot ginger soup are 10 simple ingredients: Saut veggies: Heat olive oil in a large pot over medium-high. (You may need more water as this cooks.) Remove the pot of soup from the heat and use an immersion blender to blend into a thick creamy soup. Simmer, covered. Use a small amount of oil or water to prevent the veggies from burning. Puree the soup with a hand blender. Serve this creamy pured soup with sourdough, brown rice, or with a big side salad. There is no need to soak them. Aromatics: Add the garlic, ginger, cumin, turmeric and salt. And here are some ideas for mains: This soup is a great recipe to have in your repertoire for those cold, rainy or winter days. Make sure to use a fine mesh strainer for this! This is a sponsored post written by me on behalf ofYondu. Lock on the lid and set the time to 6 minutes at high pressure. If using a high-speed blender, you may have to blend in batches. ), Receipe - Lentil, Carrot and Ginger Soup - TOUTS, Touts Card Get instant offers every day, earn points and get money off of your shopping, 10g x Let it cook for about 15 seconds. Red lentils get mushy and lose their texture during cooking which makes them ideal for a blended soup. If freezing, try to store in individual containers for the easiest defrosting process. Heat oil in a deep non-stick pot on medium high before adding cumin seeds and corianderseeds. If you do not have an immersion blender, you can also add the soup to a large blender and blend until smooth. Red lentils and carrot soup for dieting #carrot #lentile #health #weightloss #viralshorts #youtube #diet #recipe #viral #healthbenefits #food so that they caramelize slightly and take up the flavor of the aromatics. This carrot lentil ginger soup is creamy and easy to make, making it the perfect choice for when youre craving some comfort food. Add vegetable broth and bring to a boil. Saut the onions until translucent, about 3 minutes. For a vegetarian version, you can substitute chicken stock with vegetable stock or water. First step is simple, prepare your vegetable stock! Save my name, email, and website in this browser for the next time I comment. Lime for garnishing (optional) In a medium sized stock pot, heat coconut oil over medium heat. Dry-fry the remaining cumin seeds and chilli flakes just until fragrant. Continue to cook for 25 30 minutes, until everything is soft. Brown or green lentils won't work as intended in this recipe as they stay firm and really hold their shape while cooking. Instructions. First step is simple, prepare your vegetable stock! chopped white onion can be subbed for the 2 shallots. Pour in the stock and on high heat, bring to a boil. Cover and reduce heat, allowing to simmer for 15 mins. For this spiced carrot and lentil soup I used Yondu which is a seasoning sauce that brings a ton of flavor to plant-based foods and eliminates the need for added sugar and salt in this recipe. After 15 seconds, add the celery and onions fry for a minute. What to serve with carrot lentil ginger soup? Cover, turn the heat down to low and simmer the soup until the lentils are soft and are easily mashed when pressed with the back of a spoon against the side of the pan, about 20 to 25 minutes. Yondu is made from triple fermented beans and 8 different umami-rich vegetables for a flavor that is super unique while still being vegan, gluten-free, & organic! Skim off froth. Oncology Nutrition for Clinical Practice, 2nd Ed. Fresh ginger root has a much better flavour here. Trust me! Some lentils might take slightly longer to cook if they are older, so keep this in mind and make sure to test that the lentils are truly cooked through before blending. Add the onions, carrots and sweet potato. Sweat the vegetables, stirring from time to time, until they are soft and have taken a golden color. Stir in carrots, potato, and stock. Although the soup is blended at the end, cut the veggies quite small so they cook faster at the saute stage. Plus, the turmeric and curry powder warm the soul without overpowering the sweet taste of the carrots. Both are equally delicious. Leftover soup can be stored in a closed container in the fridge for 3-4 days or in the freezer up to 1 month. Add the onion and cook gently until golden, then add the ginger and garlic and stir for 40 to 60 seconds. Add onion and garlic and saute while stirring occasionally until onion is translucent. Hot liquids can create pressure inside the blender, potentially causing the lid to blow off, Tofu Peanut Curry (Vegan, Protein-Rich & Easy To Make! Cook till tender about 5 minutes Add remainder ingredients and cook until carrots and lentils are tender (approx 30 mins). Whilst its all fried off nicely, add in your vegetable stock. Saut for 4-5 minutes, until slightly caramelised. When the soup reaches your preferred consistency, taste and adjust the seasoning before serving. Mix well and cook for 2 3 minutes. Then add the oil to a large pot or dutch oven and turn on the heat. Reduce heat to medium-low. Cut the onion halves into -inch slices lengthways. Cook, stirring constantly for 1 minute. Save my name, email, and website in this browser for the next time I comment. This soup simmers for about 30 minutes on the stove, and by then, the lentils have cooked and have practically dissolved into the soup! Heat the olive oil in a Dutch oven to medium. I love a good swirl of coconut cream on top, fresh cilantro or parsley, and hemp seeds for extra protein. Copyright 2022 ShortGirlTallOrder. Add seasonings and carrots, and saute an additional minute. ), Lentil Spinach Stew with Rice | Paruppu Keerai Kootu Recipe. Eating plants doesn't have to be hard and it certainly shouldn't be boring. In a medium-sized pot, heat the oil over medium heat. Thanks to the addition of Yondu, this soup has a delicious umami flavor that is truly unique! Here are some quick tips to help you make this soup hassle-free: This soup is great on its own, but its even better with some crusty bread on the side. No. Stir until the garlic turns golden, about 1 minute. How to Make Carrot Lentil Soup. This really helps to bring out the flavor of the dried ginger and also leads to the best lentil texture. I truly hope you love this nourishing, gluten-free, & Vegan Carrot Lentil Ginger Soup! I like mine with a swirl of coconut cream, cilantro, hemp seeds, and a side of garlic bread. Once the lentils are cooked, use an immersion blender to blend everything together. Saut until onions brown, around 8 to 10 minutes. Watch, Visit our ingredient substitution guide , https://www.youtube.com/watch?v=gc4j8gvPqAQ. It has no added sugar either. Then add ginger and garlic and saut for 2-3 minutes more or until fragrant. Ingredients . It should get very fragrant. Instructions. Once hot, add in the diced carrots and minced shallots and cook for 5-8 minutes until the vegetables are beginning to brown and caramelize. Mix well and cook for 2 3 minutes. You may need to add additional salt if not using Yondu. When the lentils are done, stir in the milk and whizz up the soup depending on how . This Carrot Lentil Ginger Soup is vegan, gluten-free, & packed with flavor all while using 10 super simple ingredients. Puree in blender in batches. Did you use a substitute for the umami sauce? Alternatively, you can do this in batches using a regular blender. Adjust seasonings to taste. First, chop the vegetables. Get our top cancer-busting recipes, nutrition tips and cooking videos delivered to your inbox weekly! Saut the onions, garlic and tomatoes until they are cooked al dente. Add onions and saut over medium heat, stirring often, for about 2 minutes. Then, add the lentils into the frying pan and cook for further 2 3 minutes on a medium heat. Add chopped garlic and ginger, and saut for 2 minutes. Cover and reduce heat, allowing to simmer for 15 mins. I serve this soup with a drizzle of coconut milk for extra creaminess, chopped cilantro, and some bread on the side. Then, add the garlic, ginger and spices and let them toast by stirring constantly for about 1-2 minutes (it should get very fragrant). Plus, you better believe I am serving this carrot lentil soup with a slice of buttery garlic bread! The opinions and text are all my own. Add lentils, vegetable broth, and salt; bring mixture to a boil. In a large pot, start by cooking the onion with the carrots on medium-high heat until browned. Mine was not quite the gorgeous orange but still lovely and tasty. Add carrot dials (diced carrots), cumin, turmeric, coriander, paprika, pepper, and salt. Once it's warm, add the onions and saut them for 3-5 minutes, or until they're transclucent. Required fields are marked *. Just thaw the soup in the refrigerator overnight and reheat it for a quick and comforting meal. Cover with a lid and leave to simmer for 25 minutes until the carrots are tender. Once the onions start to brown, you can add chopped garlic and ginger. For this recipe, you 100% have to use red/orange lentils. Leftover soup can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Saut veggies: Heat olive oil in a large pot over medium-high.Add onion, carrots and garlic. Add ginger, coriander, and paprika, stir, and cook for another minute. (you can peel ginger nice and easy by gently scraping it with a teaspoon!) I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! Reduce heat to low, cover, and gently simmer until carrots are tender, about 35 minutes. Reduce heat to low or medium-low to maintain a simmer for about 20 minutes, or until lentils are tender. This carrot lentil ginger soup has the perfect balance of sweetness and savouriness, and also packs a bunch of plant-based protein thanks to the addition of red lentils. It is so creamy, cozy, and full of flavor. Carefully ladle the soup into a blender. It's freezer friendly too so it's perfect for meal prep. This is a great choice for meal prep, as you can make a big batch of soup and freeze it in small containers for later use. 7 cups low-sodium chicken broth 1 pounds carrots, peeled and cut into 1/2-inch pieces 1 cup dry white wine 2 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon 5/5 (18) Remember to check the label when buying herbes de Provence; some contain lavender and some don't. (you can peel ginger nice and easy by gently scrapingit with a teaspoon!). Enjoy! For this carrot lentil ginger soup, Ive used 4 spices namely, cumin seeds and coriander seeds (which are tempered in hot oil to help release their flavor) along with turmeric and paprika. Use a hand-held immersion blender to blend the soup in the pot OR transfer to a high-speed blender and blend until smooth. (Stovetop directions: see the notes). Next, add in the carrots and celery and saut them for another 3-5 minutes until they're slightly tender. As the name suggests, this soup heroes 3 ingredients carrots, lentils, and ginger. 3 large carrots, washed and scrubbed; 1 medium onion, peeled and cut in half; 2 tablespoons grapeseed or canola oil; 1 inch piece of fresh ginger root, peeled, and thinly sliced into matchsticks Warm the olive oil in a large soup pot. Serve with a liberal grinding of fresh black pepper on top and a swirl of yogurt if desired. Add the carrots and cook for another 5 minutes. Do yourself a favor and make a big batch of this soup! Dont let the garlic burn though*. Your email address will not be published. Yes, you can. cookforyourlife@fredhutch.org, v3.5.0 2022 Fred Hutchinson Cancer Center, a 501(c)(3) nonprofit organization. Once you blend the soup, if you find the consistency too thick for your liking, feel free to put the soup back on the stove and thin it out with a little hot water from the kettle. Aromatics: Add the garlic, ginger, cumin, turmeric and salt.Stir and let the aromatics toast slightly, about 1-2 minutes. Required fields are marked *. 2 Tbsp extra-virgin olive oil 1 cup diced onion 1 Tbsp minced garlic 1 Tbsp minced ginger 2 lbs chopped carrots 1 medium potato, peeled and chopped 6 cups low-sodium chicken or vegetable broth kosher salt ground pepper (If you no longer have your carrot tops, then not to worry. If the mixture is looking dry, add cup of water to prevent the spices from burning. Add the coriander, cumin, and salt and pepper and stir for 20 seconds. Stir in chopped onion, garlic, seasonings and bay leaf. It should get very fragrant. Leave a comment and rate it below. Believe it or not, 1 bottle of Yondu is actually equivalent to 30 cups of veggie broth. You can use parsley or coriander if you wish! Pour in the stock and on high heat, bring to a boil. Pour in soup stock, scraping the bottom of the pot. Mix well and saute for 10 minutes. If you dont have fresh ginger, you can also use ground ginger. Step 3 - Add the red lentils, vegetable stock, lemon zest, and all the spices. Got the carrots, ginger and shallots all from my farm share this week so matched up perfectly! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Stir for briefly, until fragrant. Give it a taste test, then add salt and pepper to taste. Heat a large pot (or Dutch oven) over medium heat. Add lentils and stir to combine. If using fresh ginger, you'll want to use more ginger- around 1-2 Tbsp of grated ginger for the right flavor. Then add the oil to a large pot or dutch oven and turn on the heat. In a large saucepan over medium heat, add oil, garlic & onion. Directions. Adding chicken stock definitely amps up the flavor of any soup! Once hot, add in the diced carrots and minced shallots and cook for 5-8 minutes until the vegetables are beginning to brown and caramelize. Please upgrade your browser to improve your experience. If you are using Yondu in a recipe with a sauce, just add a few drops for an umami flavor! Add the carrots, lentils, and stock and bring to a boil. ), Brinjal Sambar (How To Make Healthy, Protein-Rich Lentil Stew! You can also pour the soup into a standing blender if you do not have an immersion blender. Add onion, carrots and garlic. Carrot Lentil And Orange Soup With Orange Salsa, ingredients: 2 x onions minced, 3 Tbsp. Serve the soup in 4 bowls while warm and top with your favorite soup toppings. Cut them into pieces about 1-inches long, then cut those pieces into 4 to 6 sticks, all about the same thickness for even cooking. Once the water starts boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes. Next, add in the minced garlic, stir, and cook for another 2-3 minutes. In a large pot, heat the coconut oil over medium-high. When the soup is done cooking, let the pressure come down naturally for about 10 minutes. This may take longer for some lentils, but mine took right around 10 minutes to fully cook. Substitute the 1-inch ginger piece with 1 tsp ground ginger, and add it in along with the other ground spices, i.e. Bring to a boil, then reduce the soup to a simmer and cook for 10-12 minutes until the red lentils are softened and fully cooked. Combine the carrots, onion, lentils, ginger, curry powder, and broth in the base of a 6-quart or 8-quart Instant Pot pressure cooker. Do not use ground powdered ginger in this recipe. Cover and cook on High for 3 hours until the lentils are tender. So happy it turned out well! This post may contain affiliate links. Return to pot heat through and serve. The vibrant color also makes it the perfect pick-me-up for a dreary winters day. Usually, 20 30 minutes will do. Heat the oil in a large pot over medium high heat. This gingery soup is really easy to make and has great taste. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until aromatic. Once everything is cooked, its going straight into the blender to be pureed anyway, so a rough chop will do. Thank you so much for your support! Fry for about 1 minute. Each of these ingredients contributes to this soups distinct flavor profile. Bring everything to a boil, then reduce to a simmer and cook 10-12 minutes until the lentils are completely cooked through. If you're using the stovetop method, bring the soup to a boil over high heat, then reduce the heat to medium-low, give the soup a good stir, then cover, and cook for 20 minutes. Adjust seasonings to taste. If freezing, try to store in individual containers for the easiest defrosting process. I always appreciate your feedback and support! Add the ginger and garlic. Stir and let the aromatics toast slightly, about 1-2 minutes. Combine the first 7 ingredients in a 5- or 6-qt. Pour in the broth, bring to a boil, cover the soup and simmer on low for about 20 . Place half the cumin seeds, half the chilli flakes, the oil, carrots, lentils and 700ml stock into your slow cooker pot. Season with salt. ), Salmon Fish Curry (So Yummy You Wont Believe Its Healthy Too! Enjoy! Serve in bowls with a drizzle of coconut cream, fresh coriander (cilantro), chopped cashews and toasted bread if desired. I personally just wash my carrots and do not peel them to reduce waste, but peeled carrots will also work in this recipe! only add salt at the end if needed as Yondu will provide the salty flavor. The creamiest carrot lentil soup packed with flavor thanks to ginger, garlic, and Yondu sauce! Your email address will not be published. Add garlic, ginger, turmeric, carrots and lentils. 1217 views. First, chop the vegetables. Cook for 10-15 minutes. In fact, using Yondu completely replaces the need for vegetable broth in this vegan carrot ginger soup! Deglaze the pan with vegetable broth. I added a few more carrots but otherwise made to the recipe and its delicious. Next, add the onions. Heat a medium saucepan with oil, ginger, red chilli and sesame seed. Add the lentils, spices, coconut milk and water. Nothing beats a warm, hearty soup on a cold, rainy day! Stir-fry until the garlic turns a very pale gold, infusing the oil. Add the onion or shallot and saut 3-4 minutes or until slightly soft. It comes together in under 30 minutes, makes a big batch and is perfect paired with some hearty bread and is a complete meal on its own! Medium Add the stock, and turn the heat up to bring the soup to a boil. Dont worry about chopping or mincing the aromatics finely. If the soup seems too thick, add a little more stock, water, or milk (unsweetened soy milk works well here too). If youre using a regular blender, let the soup cool down a little before blending it in batches. Welcome to Goodness Avenue! During this time, the lentils will cook, and the carrots become nice and tender. Whilst it's all fried off nicely . The trick is to cook the onions and carrots slowly so that they caramelize slightly and take up the flavor of the aromatics. For my personal diet, I consider this soup a great nourishing dinner recipe for those two reasons alone! Add the ginger and let it sizzle for a few moments, then add the garlic. Cut the vegetables in chunks and the scallion into long thin strips. For this recipe, we are using a decent amount of Yondu sauce because we are not using any vegetable broth (which usually has added flavor and sodium). Once hot, add oil, onion, carrots, and celery (optional) and saut for 4-5 minutes stirring occasionally. When seasoning the soup, keep in mind that store-bought chicken stock or chicken stock cubes may already contain salt. Cook out the raw flavor of the spices for about a minute. Chicken stock in cartons is hella expensive here in Malaysia! Next, add in the minced garlic, stir, and cook for another 2-3 minutes. Stir and let the aromatics toast slightly, about 1-2 minutes. While I highly encourage using Yondu in this recipe for it's unique taste, if you cannot find it sub with 2 Tbsp of soy sauce and use vegetable broth instead of water for the best flavor. This vegan carrot ginger lentil soup is easy, healthy and comforting. Another winner! Add the carrots and saut an additional 4-5 minutes or until the carrots are slightly soft. 1 inch piece of fresh ginger root, peeled, and thinly sliced into matchsticks, 1 clove of garlic, smashed, skin removed, and sliced, 1 cup red lentils, picked through and rinsed, 4 cups low-sodium vegetableor chicken stock. That may be one reason it didn't turn out quite as orange or it could depend on the lentils you used (if they are browner in color vs. red). With a handful of spices and a few easy recipes, you can create magic in your kitchen! Carrot lentil and ginger soup. Watch the video to learn how. Add garlic, ginger, cumin, black pepper and carrots and saut for another 2 minutes, stirring frequently. Plus, because of lentils, each serving has around 14 grams of plant-based protein and 16 grams of fiber. Cook on low 6-8 hours or until lentils are tender. Cook, stirring frequently, until vegetables are tender and sticking slightly to the bottom of the pan. Add lentils and water, bring to a boil then reduce to a simmer. Simply to clean them and ensure there are no small pieces of rocks or debris within the lentils. Add onion, carrots and garlic. Add in the vegetable broth, spices, and lentils* and bring everything to a low boil over medium high. They also don't absorb quite as much water, so the soup would be too watery with a different lentil variety. However, you can substitute with other lentils, if you prefer. Method. Cook for 2-3 minutes. Bring to a simmer, then add the lentils and stir. Vegan Roasted Cauliflower Carrot Soup (GF). You can also follow along on myInstagram,Facebook, TikTok, andPinterest,or sign up for ournewsletter! Recipes / Carrot lentil and ginger soup (1000+) Carrot Lentil And Orange Soup With Orange Salsa. This will take about 10 to 12 minutes. Luckily making this 10 ingredient soup is super easy and requires just 40 minutes to make! Stir in stock, carrots and lentils. STEP 2: Add the spices and curry paste to the pot and continue to cook for another 5 minutes. Carrots provide a hint of sweetness, lentils provide a nice earthy flavor, and ginger adds warmth to the soup. Everyone should try it. Stir in chicken and cream. Garnish with some toasted almonds, a splash of olive oil and a few chopped carrot tops! Just take note that the flavor profile may vary with different lentils. Blend the soup and return it to the pan. Learn how your comment data is processed. Cover and continue cooking until heated through, about 15 minutes. 632 views. Bring to a boil, then reduce the heat and simmer until the carrots are very tender, about 30 minutes. Add the potatoes, stir and cook for a few more minutes. Cook on low to medium heat for approximately 40-50 minutes or until lentils and carrots are cooked through. Then, add the lentils into the frying pan and cook for further 2 - 3 minutes on a medium heat. 1100 Fairview Ave N More About Me . It truly enhances the natural sweetness of the carrots, the fiery and spicy flavors of the dried ginger, and the sweet earthy flavors of the lentils in this recipe. slow cooker; cover. Over medium heat, add coconut oil to a large pot and saute onions until translucent, about 3-5 minutes. Instead of cashews: feel free to use blanched almonds or 3 tablespoons of natural peanut butter/ cashew butter for that creamy texture. Instructions. The lentils also make it a slightly thicker soup, and when blended with the cashews it creates an amazing creamy texture. Continue simmering, covered, until carrots are very tender, about 15 minutes. Add the garlic, ginger, cumin, turmeric and salt. Although the soup is blended at the end, cut the veggies quite small so they cook faster at the saute stage. Heat the ghee or oil in a small nonstick saucepan. Then, add in the water, Yondu sauce, & tomato paste. Stir in the ginger, garlic, cumin, turmeric, salt, black pepper and cayenne (if using) for 30-60 seconds or until fragrant. I love using red lentils for soups and stews because they cook quite quickly. If you try this carrot ginger lentil soup recipe or have a question, please let me know! When it's cold outside theres really only one thing that hits the spot a bowl of delicious, warming, nutritious homemade soup! Cook, stirring constantly, for 10 minutes, or until just beginning to brown, then add the Superfood Turmeric and cayenne and cook for 2 more minutes, or until spices are fragrant. Add the cleaned and rinsed lentils to the vegetables and mix them in well. This carrot and lentil soup is incredibly creamy, almost like a bisque, and high in protein thanks to the lentils. Thank you for this good recipe , Your email address will not be published. Add lentils, carrots and water/broth. Skim off the starch and cook until the lentils are soft. To begin making the Asian Carrot Ginger Lentil Soup recipe, wash the lentil and soak for 5 minutes. It is shelf-stable for 24 months, which means it's an amazing condiment to use for any occasion. Cook, stirring, until the onions are translucent, about 5 minutes. Heat olive oil over medium-high heat in a heavy bottomed stock pot. You are using an outdated browser. Ginger is one of my favourite ingredients to spice up any dish! Stir in all spices (except salt), let cook for 1-2 minutes, or until fragrant. Dont let the garlic burn though. Swap the onion for: leeks or shallots. Add garlic and ginger and cook, stirring, for 2 more minutes. Serve with a drizzle of coconut milk for extra creaminess, chopped cilantro, and some bread on the side. I'm Vidhya, and I started this blog to teach other home cooks how to make easy, healthy, and stress-free Indian food at home. Once the soup is completely blended and smooth, serve with your favorite soup toppings. Heat the oil in a large saucepan over a medium heat. For this carrot lentil ginger soup recipe, I cook the soup for 30 minutes on the stove, until the lentils are cooked and the carrots are tender. Once the stock starts boiling, reduce the heat to a simmer, and cover the pot. Simmer: Add the rinsed lentils, cashews and vegetable stock. Red lentils are best for this recipe as they cook quicker and simply create a thicker broth as they gently break apart while simmering. Seasonings: some ground coriander, cayenne or chili powder, if desired. (about 15 - 20 minutes) Add the lentils and carrots to a food processor or blender and puree in 2 to 3 batches. Turn down heat and simmer, covered, for about 25 minutes, until lentils are cooked and . Freeze any leftovers, so you can reheat them anytime youre craving the kind of comfort only a warm bowl of soup can deliver. Add the vegetable stock, ginger, and cumin then give the pan a stir. Fresh ginger is used here. Add lentils and water, then reduce heat to medium, cover, and let simmer 35-40 minutes, until . Step 4 - Simmer with the lid on for 15 minutes until the lentils are cooked soft. Add the onion, celery, garlic, ginger, cumin and salt and pepper. Simmer, covered, for 15-20 minutes until the carrots are fork tender. The carrots should be fork-tender when done. Add a good sneeze of lemon or lime juice and it makes a really good sniffle soup during the colder months. Stir in red onion, coriander, lemon juice . If using a high-speed blender, you may have to blend in batches. Saute onion, ginger n garlic in 2 tsp olive oil adding spices. Step 5 - Add lemon juice and puree with an immersion blender. Turn the heat off, cover, and let the soup sit for 5 to 10 minutes. Learn how your comment data is processed. In a Dutch oven or stockpot, heat oil over medium heat.Add onion; cook and stir until tender, 4-5 minutes.Add garlic and ginger; cook 1 minute longer.Stir in carrots, broth, zest, salt and pepper; bring to a boil. Add cauliflower, curry powder, cayenne (optional), broth, lentils, and salt. Plus, it also adds a nice umami flavor to the soup. Heat olive oil in a large pot over medium-high. You can also top it with shredded chicken or tofu to make it more filling. Saute for 5 minutes. Add in the thoroughly rinsed red lentils and grated carrots and bring to a gentle boil. Measure, sort and rinse lentils until the water runs clear. Stir into soup. Why do you recommend to rinse the red lentils first? In a pressure cooker saut the onions in extra virgin olive oil for 2-3 minutes. Soup. Peel and chop the carrots and ginger, then fry them off together for a few minutes. Red lentils cook very quickly. Saut until onions brown, around 8 to 10 minutes. Store the soup in an airtight container and freeze for up to 3 4 months. Mix well and cook for 2 - 3 minutes. This recipe uses red lentils that cook quite quickly. Heres how you make this simple yet hearty soup: Heat vegetable oil in a pot, before adding cumin seeds and coriander seeds. More vegan soups & stews recipes you will love: If you loved this recipe, please leave a 5-star review on the recipe card. Top and tail the carrots. Step 1 - Saute the carrot and onion in olive oil for 5 minutes. Saut for 4-5 minutes, until slightly caramelised. Toasted Flaked Almonds. Hungry Home Cook is a blog about easy, stress-free Indian home cooking. Instructions. Use a stick blender to blend the soup into a thick consistency. Ultimately, you have to decide what is healthy for you, but this soup is certainly packed with nutrients! Add the carrot sticks and saute for about 5 minutes, then turn the heat down to medium and partially cover the pan. How to Make Carrot Lentil Soup. Put the onion, garlic, grated carrots and ginger into a Dutch oven or the insert of an Instant Pot. Saut for 4-5 minutes, until slightly caramelised. Coconut cream, coriander (cilantro) to serve. Instructions. Fry for about 1 minute. Hi, I'm Megan! Add onion and tsp salt and cook until onions just start to caramelize, 10 minutes. Be stingy with the salt at first, and add more if needed once you blend and taste the soup. Your email address will not be published. Set both aside. Add the oil to a pan and, once hot, add in the chopped carrots and minced shallots. Next, add in the red lentils & the 2 tsp of dried ginger and stir everything together to toast for about 1 minute. Blend the soup with a hand blender and season . Roasted Pumpkin + Zucchini Couscous Salad, Creamy Lentil Pasta Salad Goodness Avenue. Add in the red lentils and ginger and stir with the vegetables to toast everything for about 1 minute. Blend: Use a hand-held immersion blender to blend the soup in the pot OR transfer to a high-speed blender and blend until smooth. For 6 cups of water, I use 2 Maggi chicken stock cubes. 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