Healthy Girl

Spicy Carrot, Ginger and Lentil Soup

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One of the things that I love the most about winter is getting to cook heart warming soups! Not only are soups SUPER easy to make but they are also OH SO very comforting, delicious and not to mention nutritious all at the same time! Several of you have been asking me for the recipes of the soups that I have been making (and sharing on my Instagram stories) lately and I thought I would start off with this AMAZING Spicy Carrot, Ginger and Lentil Soup with Coconut Milk! 

The recipe of this flavour bursting soup has been taken out of local foodie and TV sensation Sarah Graham‘s new cookbook Wholesome. I am sure some of you would have seen this book on the shelves and if you haven’t bought it yet I HIGHLY recommend that you do. I like to think of Wholesome as an investment for your kitchen… SERIOUSLY! Each and every recipe that I have tried out from the book so far has been an absolute hit – I will definitely be sharing a few more of my favorite Wholesome recipes on the Healthy Girl blog soon! *Find more details about Sarah Graham & her cookbook Wholesome below.

Spicy Carrot, Ginger and Lentil Soup with Coconut Milk

Serves: 4

Prep Time: 10 minutes

Cooking Time: 20 – 25 minutes

Ingredients:

  • 1/2 Tbsp olive oil
  • 1/2 Tbsp butter
  • 1 tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1 tsp dried chili flakes (or half for milder version)
  • 2 tsp grated ginger
  • 1 tsp tamarind paste (if available)
  • 1 large glove garlic, crushed
  • 3 cups good quality stock
  • 1/4 cup red lentils
  • 10 medium carrots, roughly chopped
  • 1 x 400ml can coconut milk
  • To Serve – 1 Tbsp flaked almonds and/or small handful lightly toasted coconut shavings, small handful of coriander (roughly chopped) & lime wedges

Method:

  1. In a large saucepan, heat the olive oil and butter over a medium heat, until the butter starts to foam. Add the spices, ginger, tamarind (if using) and garlic. Cook for about 1 minutes, until fragrant.
  2. Add the stock and bring to a gentle bubble. Add the lentils and carrots and leave to cook for 15 – 20 minutes, or until the carrots are tender and can be easily pierced with a knife.
  3. Add the coconut milk (reserve a tablespoon or two for serving), stir through, remove the saucepan from the heat and allow to cool for about 10 minutes before blending until smooth.
  4. Divide the soup between warmed bowls, garnish with a drizzle of coconut milk, and then scatter over  a few nuts and/or coconut shavings, a little roughly chopped coriander before serving immediately. Squeeze over some lime juice to taste

About Sarah Graham & Wholesome:

I would love to know what you think of this recipe and if you try it out in the comments below!

With love from me to you, Andene Xx

I would love to hear your feedback, Gorgeous!

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