Let’s boost your body’s immune with this Carrot Ginger Red Lentil Bisque Soup, loaded with antioxidant spices and autumn flavors.
The Perfect Red Lentil Bisque Soup
Red lentil soup was not a soup I grew up eating, but with added layers of flavors from ginger, carrots and lots of spices, it has fast become a favorite.
When I first made red lentil soup, with vegetable stock and lots of spices, I felt there was one small element missing to deepen the flavor.
A bit more earthiness, is what I was after. Since vegetable soup can often taste light, and sometimes a bit too ‘Yin’ I knew it needed a bit more ‘Yang’ to deepen the flavors.
I decided to add black tea and ginger to the red lentil vegetable broth to give it that ‘Yang’ flavor I was looking for.
Poof, just like that, the mild red lentil soup came alive with flavor and would satisfy the picky requirements of both vegan and meat eater!
The Ginger Carrot Red Lentil Soup
Sometimes, we just want to eat clean, light and healthy. This is often true after we have over indulged in great food, drink and celebration after the long holiday season.
Not to forget the importance of strengthening our immune system as we enter Autumn, kids back to school and more indoor activities.
A hot bowl of this ginger carrot red lentil soup is the perfect solution for times such as this.
Particularly during cold and flu season, not to mention the strong immune support we now need to combat the ugly new virus.
Carrots Carrots and Colorful Carrots!
It seems that every year, when January rolls around, which where I live is cold, dark, and surrounded by naked trees, I am in need of sunshine and all things bright and cheery.
Orange, for me, is the happiest of all colors. Why? Because for me, it makes me think of the sun, warmth, energy and life.
When I created this ginger carrot red lentil soup recipe I was looking to load up on some delicious Beta Carotene, in the form of carrots, turmeric and red lentils.
A heaping help of fresh ginger, for all those tummy bugs that love to invade us in the winter, was also a good idea.
The red lentil soup quickly took on the appearance of sun, warmth, energy and life! Call me kookie, but this girl eats with her eyes!!
How To Make Ginger Carrot Red Lentil Soup
This soup is fast and easy to make, just under an hour from start to finish.
Red lentils, unlike most dried beans or peas, cook quickly in broth, rather than needing to be soaked overnight, simmered for hours and then added to the recipe.
Once all the ingredients are chopped and spices measured out, everything gets tossed into a pot to simmer for 45-minutes.
This red lentil soup is also a perfect meal to prepare, portion out and freeze for those days when there is no time to cook.
So by all means, double this recipe and save yourself plenty time in the months ahead.
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Large Soup pot with lid
- Grater or grinder
- Food processor or blender, however an Immersion blender makes it easy to puree the bisque right in the soup pot.
- Olive oil
- Red lentils
- Vegetable broth
- Black tea
- Salt and pepper
More Healthy Bisques And Soups To Love
How easy it is to simmer a pot of nutrient rich ingredients, add flavors you love, and turn it into one of the healthiest meals you can eat!
I have so many favorite healthy soups to share with you, including a few cold summertime soups, and so allow me to share just a few for you here.
- Asparagus Ends And Garlic Soup – with olive oil and basil, makes for a delicious soup, helping not to waste the woody ends of fresh asparagus.
- Immune Boost Vegetable Onion Soup – is slow simmered in natural medicinal properties from onion, turmeric, ginger, fresh herbs and mushrooms.
- Black Bean Soup With Black Rice – has an earthy flavor from both the beans and black rice but gets its zing from hot chilies and smoked salt!
- Rich Butternut Squash Soup – Don’t let this velvety smooth coconut milk Butternut Squash Soup fool you, it’s Flavor Rich with garam masala, chili’s, turmeric, ginger and tahini!
Carrot Ginger Red Lentil Bisque Soup
- Large Soup Pot
- immersion blender
- 3-4 cups Carrots rough chopped
- 1 Onion, large rough chopped
- 2 tbsp Olive oil
- 1 cup Red lentils, dry
- 2 tbsp Fresh Ginger freshly grated
- 1 tbsp Fresh Turmeric freshly grated
- 2 tbsp Lemon juice with zest
- 1 tsp Coriander
- 1 tbsp Cumin
- 1 tsp Cinnamon
- 8 cups Vegetable broth homemade or purchased without tomatoes
- 1 Black tea bag
- Salt and pepper to taste
- 1 tbsp Honey
- 1/4 cup Optional toppings smoked pepper flakes or toasted nuts
- Warm olive oil in a large soup pot. Add onions and saute for a few minutes. Layer in all the ingredients, adding broth last. Cover, bring to a boil, lower, and simmer for 45 minutes.
- Uncover, remove tea bag, add honey, stir and cool enough to puree in batches or with an immersion blender.
- If serving right away, warm the soup back to desired temperature. Otherwise transfer to small portion containers and keep in the fridge. Will last in the fridge for several days, or freeze small batches.
- Ginger and Turmeric, freshly grated, contain the highest nutrients. Peel, chop, and freeze to have on hand.
- Meat eater topping can be crumbled bacon.