Autumn has fallen. It’s cold. Scarves abound. But I never get too sad, because scarf weather means SOUP WEATHER! (Although I don’t recommend wearing a scarf and eating soup at the same time – I have far too many soup-splotched scarves in my closet).
This weekend, I decided to create a fusion of two of my favorite soups: Carrot Coconut Ginger, and Lentil. I was nervous about the outcome, but it turned out to be my new favorite! As always, I felt the need to share my latest soup creation with you all (especially since all ingredients are available chez Moberly!).
Without further ado, here is:
Carrot Coconut Ginger Lentil Soup
2 lbs carrots, chopped
1 thumb-sized piece of ginger, diced
1 small onion, diced
2 cloves garlic, diced
1 can Arayuma Coconut Milk
1 cup red lentils
2-3 cups water
1 Tbsp coconut oil
1-2 tsp sea salt or pink salt
Microgreen Works sprouts as garnish (optional)
Melt coconut oil in a large pot. Add chopped onions and allow to sautee until the onions turn clear. Add garlic and ginger at the “halfway to clear” point. Add carrots, lentils, sea salt, and two cups of water. Add more water if needed to cover all ingredients. Allow to simmer for about 20 minutes, or until the carrots are easily cut with a fork.
Allow the soup to cool, then transfer to a blender (in batches, if needed) and puree with coconut milk. Return blended soup to the stove, and heat to desired temperature. Garnish with sprouts, and serve!
About The Author:
Kelly Boaz, CNP
Kelly is a holistic nutritionist, specializing in eating disorder recovery and food freedom. She is also a public speaker (TEDx King St. West, TDSB) and a writer. Learn more about Kelly, and about booking private consultations at kellyboaz.com Twitter: @kelly_boaz Facebook: /KellyBoazDotCom