Recipes · Sunday Soup Series · Uncategorized

Carrot, Ginger and Lentil Soup

A spin of the classic carrot and coriander, this nutritious soup combines carrots, ginger and lentils. It is super quick and easy to make, and the added lentils makes a satisfying meal.

 

carrot and ginger soup blog
Carrot, Ginger and Lentil Soup

Toronto has some beautiful, surprisingly large green spaces nestled between bustling blocks of urban landscape. Yesterday I was amazed to find the wooded area of Sherwood Park not much more than a fifteen minute-walk from my apartment. You can comjpletely forget you are in the city and spend hours weaving between the trees – spotting chipmunks scurrying along the path.

Today we ventured on the subway to High Park. This is probably the largest open space in Toronto – and was a popular choice what with it being a bank holiday weekend plus glorious weather. There is so much to do there, from nature trails to sports courts, ice-creams and even a zoo. My favourite thing however was the wonderfully vibrant blossom that stood red and pink against the blue sky.

high park blog
High Park, Toronto

I made this soup a few days ago but until now have not got round to posting the recipe. It kind of explains why I am writing about something much better suited to a rainy day than a holiday. Nevertheless it’s tasty and I wanted to share!

It is important to me that cooking is enjoyable, stress free and does not break the bank. I find it so frustrating when I find a delicious looking recipe, but the ingredient list is never-ending with obscure ingredients. For everyday cooking, I don’t want to have to google what half the ingredients actually are, and then spend hours hunting them down in shops before cooking. That is why I try to keep my recipes accessible, straight-forward with cheap and easily resourced ingredients.

The Recipe

Makes 4 servings, Total cooking time = 50 minutes

What you will need:

  • 1 white onion
  • 3 garlic cloves (I love garlic, reduce to 2 if you don’t like garlic as much as me!)
  • 1 litre hot vegetable stock
  • 1 teaspoon cumin
  • 1 teaspoon dried coriander (use a handful of fresh chopped coriander if you prefer)
  • 8 medium carrots
  • Half a cup of lentils
  • 1 generous thumb ginger
  • Seasoning (salt and pepper)
  • Tbsp Olive oil

Method:

  1. Use a large saucepan. Chop the onion. Crush and chop/ mince the garlic. Finely chop/ mince the ginger. Add to the pan with a spoon of olive oil. Fry for a few minutes until it is starting to soften.
  2. Add the cumin and stir for a couple more minutes.
  3. Scrub and chop the carrots. Add to the pan. Rinse the lentils then also add to the pan. Add seasoning and coriander. Mix well.carrots blog
  4. Add the stock. Bring to the boil then turn down the heat. Simmer for 30 minutes.
  5. You may need to add more liquid after 30 minutes as the lentils will thicken the soup a lot (It depends how thick you like your soup!). Blend with a hand- blender.
  6. Serve with crusty bread and enjoy!

 

 

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