Carrot Lentil Ginger Soup Recipes

CARROT, LENTIL & GINGER SOUP

Carrot, Lentil & Ginger Soup image

Make and share this Carrot, Lentil & Ginger Soup recipe from Food.com.

Provided by Tankgirlxx

Categories Lentil

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 liters chicken broth
1 medium onion, diced
1 1/4 kg carrots, peeled & chopped
1/2 medium zucchini
1 cup almond milk or 1 cup cow's milk
2 teaspoons pepper
2 inches ginger, peeled n diced
5 garlic cloves, diced
4 bay leaves
5 teaspoons ground cumin
1 teaspoon dried chili
280 g split red lentils, rinsed
3 teaspoons paprika
1 teaspoon turmeric
2 teaspoons ground coriander

Steps:

Saute onion, ginger n garlic in 2 tsp olive oil adding spices. Cook till tender about 5 minutes Add remainder ingredients and cook until carrots and lentils are tender (approx 30 mins).
Puree in blender in batches.
Return to pot heat through and serve.

Nutrition Facts : Calories 249.8, Fat 2.8, SaturatedFat 0.6, Sodium 884.7, Carbohydrate 41.2, Fiber 16.3, Sugar 9.9, Protein 16.5

SPICED CARROT & LENTIL SOUP

Spiced carrot & lentil soup image

A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker

Provided by Jane Hornby

Categories Dinner, Lunch, Snack, Soup, Supper

Time 25m

Number Of Ingredients 8

Ingredients

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve

Steps:

Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium

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