Name: Carrot Ginger Coconut Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 tablespoons minced ginger or 8 frozen ginger cubes; 3/4 teaspoon ground coriander; 2 lbs carrots, diced; 4 cups reduced-sodium vegetable broth; 1 (400 ml) can coconut milk; 1/8 teaspoon seasoning salt; 1/2 teaspoon sweet curry powder; 1 1/2 teaspoons fresh ground black pepper; 1 cup split red lentils

Recipe by lunabelle

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This is a staple in our home. Always warming on a cold day! Its very filling with protein from the lentils.

Ready In:: 50mins
Serves:
Units:

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ingredients

2 tablespoons olive oil
1 medium onion, diced
3 tablespoons minced ginger or 8 frozen ginger cubes
³⁄₄ teaspoon ground coriander
2 lbs carrots, diced
4 cups reduced-sodium vegetable broth
1 (400 ml) can coconut milk
¹⁄₈ teaspoon seasoning salt
¹⁄₂ teaspoon sweet curry powder
1 ¹⁄₂ teaspoons fresh ground black pepper
1 cup split red lentils

directions

Over medium heat sauté onions until translucent, about 5 minutes Add ginger and sauté another 5 minutes Add coriander, seasoning salt, pepper and curry powder. Add carrots and stir. Add vegetable broth and lentils then stir.
Bring to boil then reduce to a simmer for about 30 mins or when carrots and lentils are soft.
Remove from heat and use an immersion blender to blend. Alternatively you can use regular blender, but cool first.
Stir in coconut milk and add more black pepper to taste.

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