Carrot Ginger Coconut Soup
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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:
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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RECIPE MADE WITH LOVE BY
@lunabelle
Contributor
@lunabelle
Contributor
"This is a staple in our home. Always warming on a cold day! Its very filling with protein from the lentils."
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