Carrot Ginger Coconut Lentil Soup Bowls

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 cups carrots, diced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 cups spinach, roughly chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, turmeric, cumin, and cayenne; cook for another minute.
3. 3 Add carrots, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. 4 Stir in coconut milk and spinach. Simmer until spinach is wilted and lentils are tender.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot in bowls, garnished with cilantro.

Equipment

• Large pot
• Wooden spoon
• Immersion blender (optional)

Variations

• Add a can of diced tomatoes for a tangy twist.
• Incorporate diced sweet potatoes for extra sweetness and texture.

Substitutions

• Use vegetable stock instead of broth for more flavor.
• Substitute spinach with kale for a heartier green.

Pairings

• Pairs well with a side of garlic naan or a simple green salad.

Nutrition

Tips

• For an extra creamy texture, use an immersion blender to puree part of the soup.
• Adding a squeeze of lime juice before serving can brighten the flavors.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat with a splash of broth or water.

Serving Suggestions

• Serve with warm crusty bread or naan.
• A sprinkle of toasted pumpkin seeds adds a nice crunch.

FAQ