Ginger Carrot Red Lentil Soup

Ginger Carrot Red Lentil Soup is the soup I make every year for New Year’s Day, loaded with immune boosting properties to start a health conscience year.

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.

The Perfect Red Lentil Soup

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.

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 over night, 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. 

Equipment Needed

• Cutting board
• Chopping knife
• Measuring cup
• Measuring spoons
• Soup pot with lid
• Grater or grinder
• Stovetop

Ingredients Needed

• Carrots
• Onions
• Olive oil
• Red lentils
• Ginger
• Turmeric
• Lemon
• Coriander
• Cumin
• Cinnamon
• Vegetable broth
• Black tea
• Salt and pepper
• Honey

Ginger Carrot Red Lentil Soup

Recipe by rdaumitCourse: SoupsCuisine: FusionDifficulty: Easy

Ginger Carrot Red Lentil Soup is the soup I make every year for New Year’s Day, with immune boosting properties to start a healthy year.

Ingredients

• Carrots – 3 – 4 cups, chopped

• Onion – 1 large, chopped

• Olive oil – 2 tablespoons

• Red lentils – 1 cup dried lentils

• Ginger – 2 heaping tablespoons, freshly grated

• Turmeric – 1 tablespoon, freshly grated

• Lemon juice – 1 whole lemon juiced and a little zest

• Coriander – 1 teaspoon

• Cumin – 1 tablespoon

• Cinnamon – 1 teaspoon

• Vegetable broth – 8 cups, homemade or store bought without tomatoes

• Black tea – 1 tea bag

• Salt and pepper to tast

• Honey – 1 heaping tablespoon

• Optional toppings – smoked pepper flakes, toasted nuts or for your ‘need-to-eat-meat’ folks, a handful of cooked bacon

Directions

• Warm olive oil in a 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 a hand mixture.
• If serving right away, warm the soup back to desired temperature. Otherwise transfer to small portion containers and keep in the fridge. Last well in fridge for several days, or freeze small batches. 

Notes

• Ginger and Turmeric are always best used freshly grated. It is where the most nutritional value and flavor will be found. When you see these roots in the store, buy several, peel, chop and freeze so they are ready when you want them. 

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rdaumit

I am all about the gratification of the senses, and so I have become passionate about capturing the stimuli for my senses through videography and photography. Food provides some of the most alluring subject matter to capture on film, and videography does what a still shot can not do: capture sound. When you hear something sizzling, or pouring, your taste buds and sense of smell are already engaged.

I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.

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