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

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

Serves 4

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.

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