Carrot Ginger Red Lentil Bisque Soup, loaded with antioxidant spices and autumn flavors.
Course Soups
Cuisine Mediterranean Fusion
Keyword Carrot Ginger Red Lentil Soup
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 4servings
Equipment
Large Soup Pot
blender or immersion blender
Ingredients
3-4cupsCarrots rough chopped
1Onion, largerough chopped
2tbspOlive oil
1cupRed lentils, dry
2tbspFresh Ginger freshly grated
1tbspFresh Turmeric freshly grated
2tbspLemon juicewith zest
1tspCoriander
1tbspCumin
1tspCinnamon
8cupsVegetable broth homemade or purchased without tomatoes
1Black tea bag
Salt and pepper to taste
1tbspHoney
1/4cupOptional toppings smoked pepper flakes or toasted nuts
Instructions
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.
Video
Notes
Ginger and Turmeric, freshly grated, contain the highest nutrients. Peel, chop, and freeze to have on hand.