This is definitely one of those recipes that gets better with age — and by that we mean the next day! Adding in lentils also makes this soup really filling so it’s great on its own.
The amazing orange colour of carrots is all down to carotenoids — powerful antioxidants that help prevent cancer and heart disease and strengthen your immune system. So this is the perfect immune boosting soup to help you fight off any colds and flus. We also love this because of the addition of lentils. Our pantry is overflowing with lentils because not only are they super cheap, they’re a veggie’s best friend. These incredibly nutritious legumes are full of protein, fibre, and iron. Knowing you’re getting so much goodness from one little bowl is always a good feeling!
10 x carrots (chopped into small chunks — we keep the skin on)
2 x red onions (diced)
4 x cloves garlic (finely chopped)
thumb sized piece of fresh ginger (grated or finely chopped)
1 tin x coconut milk
1 L vegetable stock
1 cup red split lentils
1 TBSP cumin
salt & pepper to taste
Add the onion to a large pot with the olive oil on a medium heat. Leave to sauté for ~3-4 minutes.
Next add the garlic and cook for 2 minutes.
Add the carrots, ginger, and cumin and cook for another 2 minutes, stirring occasionally.
Stir through the lentils and then add the stock and coconut milk.
Bring to the boil and then cover the soup with a lid. Reduce the heat and leave it to simmer for ~20-25 minutes. We love really thick soup but add a little water or coconut milk at this stage if you want a thinner consistency.
Blitz the soup until smooth with a hand blender or in a blender.
Season to taste with salt and pepper.