Blender carrot, ginger, and lentil soup

BUDGET FRIENDLY AND DELICIOUS.

This nourishing carrot, ginger, and lentil soup is incredibly easy to make and comes together with a few simple ingredients that you probably already have in your pantry and fridge. With red lentils bulking it out, it’s really cheap to make and packed with plant-based protein and subtle spices that bring layers of warm and comforting flavour. The best part is, with this easy Vibe Blender soup recipe, you'll have a silky soup on the table in under 30 minutes. 

Blender carrot, ginger, and lentil soup is easily adaptable to accommodate your dietary considerations. It’s naturally vegan but you can use chicken stock in place of vegetable stock or switch the coconut milk for cream or yogurt. For a spicier version, add a pinch of cayenne pepper or chilli powder. This nutrient dense soup is hearty enough for a complete meal and is best paired with some crusty bread for dipping.

For anyone who likes to meal prep, blender carrot, ginger, and lentil soup is a great make ahead option. Simply pour the blended soup into an airtight container, let it cool, then store, sealed in the fridge for up to 4 days or freezer for up to 3 months. To reheat, tip into a saucepan with a quarter cup of extra water and bring to the boil.  

WATCH HOW HERE

Serves 2-4 : as main or hearty appetiser.

INGREDIENTS

2 tablespoons olive oil (or butter)
1 medium onion chopped
2 garlic cloves minced
2 teaspoons fresh ginger minced
1/8 teaspoon cinnamon powder
¼ teaspoon turmeric powder
½ teaspoon cumin power
3 carrots chopped
½ cup dry red lentils (no soaking required)
3 cups vegetable or chicken stock
½ cup coconut milk (or 165g can)
½ teaspoon salt plus more to taste
Freshly cracked black pepper
Freshly chopped coriander or parsley, coconut yogurt or extra coconut milk to serve

METHOD

1.   In a large pan, heat the oil over medium heat. Sauté the onions until translucent, about 3 minutes. Add in the garlic and ginger and stir until fragrant.
2.   Add the lentils, spices, chopped carrots and stock. Place the lid on and gently simmer for 15 mins or until the carrots are tender and the lentils are completely soft.

3.   Add the coconut milk, salt and pepper and stir to combine.
4.   Transfer to the Vibe Blender (stainless steel jug). Blend on ‘soup’ mode for 30 seconds.
5.   Taste and adjust seasonings as desired.
6.   Feel free to thin it out with extra stock or water. Be mindful not to overfill the jug.
7.   Pour into bowls and garnish with chopped fresh herbs and a dollop of coconut yogurt or extra coconut milk.
8.   Store leftover soup in an airtight container in the fridge for 4 days.

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