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  • Seasonal local food recipe No. 306 – Lemon ginger carrot soup

    Posted on December 12th, 2015 Janet No comments

    This tasty-looking soup is from the Real Foods website. It’s suitable for those on a vegan diet.

    Serves 4carrots-camelcsa

    Preparation time: 10 minutes
    Cooking time: 30 minutes

    2 tbsp olive oil or 50 g coconut butter
    1 onion, roughly chopped
    Rind of 1 lemon
    2.5 cm piece of fresh ginger, peeled and roughly chopped
    400g carrots, peeled and roughly chopped
    25 g red split lentils, ground to a fine powder
    500 ml vegetable stock
    freshly ground black pepper
    1 bunch fresh parsley or coriander, roughly chopped

    Heat the olive oil or coconut butter in a large pan over a medium heat.  Add the onion and cook, stirring occasionally, for 3 minutes.  Add the lemon peel, ginger and carrots and stir fry for another 3 minutes.  Add the ground lentils and stock and cook, uncovered for about 10 minutes or until the carrots are soft.

    When cooked, blend until smooth, adding a little more hot water if required to reach your desired consistency.  Season with freshly ground black pepper to taste.  Serve hot, garnished with chopped parsley or coriander.