Carrot, Red Lentil and Ginger Soup Recipe

by katerina on January 29, 2010

Ginger has been used medicinally for ages and has quite the extensive list of accepted uses. Even though for colds it is still considered a folk remedy, count me as a believer. This carrot and ginger soup recipe was deliberately made heavy on the garlic, ginger, and spice to try and combat my January cold. It is perfect for clearing out the sinuses on a chilly day.

Carrot and Ginger Soup Recipe

Carrot and Ginger is a classic soup combination, but adding red lentils gives this recipe an extra protein boost which makes it a meal in itself.

Print Recipe

Carrot, Red Lentil and Ginger Soup

(serves 4)

a big thumb-sized knob of ginger
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, seeds removed and minced
3 scallions, chopped
5 large carrots, shredded
1 cup red lentils
4 cups chicken or vegetable stock
salt and pepper
1/4 cup roughly chopped cilantro
1/2 lemon, juiced

Remove the skin from the ginger and cut a few matchsticks for garnish, set aside. Mince or finely grate the remainder. Heat oil to medium low and add ginger, garlic, jalapenos and scallions. Stir with a wooden spoon for 1 minute until nice and fragrant. Add carrots, lentils, stock and a big pinch of salt. Bring to a simmer. Simmer for 30 minutes or until red lentils are cooked.

Stir in lemon juice and cilantro, taste and correct for seasoning. Serve garnished with fresh ginger.


Prep Time: 5 minutes | Cooking Time: 35 minutes | Total Time:40 minutes
Calories(approximate per serving): 275



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