Ginger, carrot & red lentil soup
Carrots, red lentils and fresh ginger make a bright, warming soup from a short shopping list.
Serves two · estimated cooking time · image for serving inspiration.
A few simple steps.
- 01
Peel and dice the carrots, chop the onion and finely grate the ginger. Rinse the lentils in a sieve.
- 02
Warm the oil in a saucepan over medium heat. Cook onion and carrots for 5 minutes, stirring; add ginger and cumin for the final 30 seconds.
- 03
Add lentils and stock. Simmer gently for 18–20 minutes, stirring occasionally, until carrots and lentils are tender. Add water if needed.
- 04
Blend carefully until smooth, or leave some texture. Stir in 1 tsp lemon juice, taste and add a little more if wanted. Serve in 2 bowls with the bread.
A note from the kitchen
Red lentils break down naturally. Follow your blender’s instructions for hot soup; no coconut milk is needed here.