A golden, warming soup that costs pennies and tastes like more: sweet carrots and red lentils cooked down with onion, garlic and a good hit of fresh ginger, then blitzed smooth. The kind of thing to make a big pot of on a Sunday.
Ingredients
- 4 carrots, peeled and chopped
- 200g red lentils, rinsed
- 1 thumb of ginger, grated
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1.2 litres vegetable stock, 1 tsp ground cumin
Method
- Soften the onion, garlic and ginger in a little oil for 5 minutes, then stir in the cumin.
- Add the carrots, lentils and stock, bring to a simmer and cook for 25 minutes until everything is soft.
- Blend until smooth, loosen with a little more stock if needed, and season to taste.
Why it works
This is a skin-and-immunity bowl at heart. Carrots are one of the richest sources of beta-carotene, which the body converts to vitamin A for skin renewal, while the ginger and the vitamin C in the vegetables lend immune support. Red lentils quietly add plant protein and fibre to turn a soup into a meal.
