Velvet Carrot Coconut Soup with Gingered Lentils

Ingredients

• carrots, sliced6 medium
• yellow onion, chopped1
• garlic, chopped2 cloves
• fresh ginger, grated1 tablespoon
• red lentils3/4 cup
• vegetable broth3 1/2 cups
• coconut milk1 can (13.5 oz / 400 ml)
• olive oil1 tablespoon
• ground cumin1 teaspoon
• salt1 teaspoon
• lime juice2 tablespoons
• cilantro, chopped1/4 cup

Method

1. 1Heat olive oil in a pot over medium heat and cook the onion with a pinch of salt until softened.
2. 2Add garlic, ginger, cumin, and carrots, stirring for 1 minute until fragrant.
3. 3Pour in the broth and lentils, bring to a boil, then reduce to a simmer for 12 to 15 minutes until the carrots are very soft.
4. 4Stir in the coconut milk and simmer 2 more minutes.
5. 5Blend the soup until smooth using an immersion blender or carefully in batches.
6. 6Return to the pot, add lime juice, and adjust salt to taste.
7. 7Ladle into bowls and top with cilantro, or a swirl of extra coconut milk if you like.

Tips

• Slice the carrots evenly so they soften at the same time as the lentils.
• For a brighter finish, add a pinch of chili flakes or a little lime zest.
• This soup thickens as it sits; add water or broth when reheating.

Nutrition