Carrot Ginger Soup

Carrot Ginger Soup.jpg

Warm-up from the cold with this flavourful plant-based soup that gets a protein boost from lentils.

Yield: 6-8 servings

Prep: 20 minutes

Cook time: 30 minutes stovetop, 4-6 hours slow cooker

Ingredients:

  • 1 medium-sized onion, chopped

  • 2 celery ribs, chopped

  • 2 tbsp cooking oil of your choice

  • 1 ½ tbsp finely chopped peeled fresh ginger

  • 1 cup red lentils

  • 1 tsp finely chopped garlic

  • 2 lb carrots, peeled and chopped (buy a 3 lb bag)

  • 4 ½ cups vegetable stock

  • 2 green onions, chopped

Directions:

  1. Cook onion and celery in oil in a 4-5 quart heavy pot over moderate heat, stirring occasionally, until onion is clear.

  2. Add ginger and garlic and cook, stirring occasionally, for about 2 minutes

  3. Add carrots and lentils. Cook, stirring occasionally, for about 2 minutes

  4. Add stock and bring to a boil – reduce heat and simmer for 15-20 minutes

  5. When carrots are tender, puree soup using an immersion blender or by processing in batches in the blender until very smooth (about 1 minute per batch).

  6. Serve with chopped green onions or a swirl of sour cream, Greek yogurt or cashew cream.

Slow Cooker Alternative Directions:

  1. Place oil, onion, celery, ginger and garlic in slow cooker. Cook on high until onions are clear (1-2 hours).

  2. Add carrots, lentils and stock. Cook on high for 2-4 hours or low for 4-6 hours

  3. puree soup using an immersion blender or by processing in batches in the blender until very smooth (about 1 minute per batch).

  4. Serve with chopped green onions or a swirl of sour cream, Greek yogurt or cashew cream.