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Lemon Ginger Carrot Soup Recipe

Name: Lemon Ginger Carrot Soup Recipe
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 50g butter OR; 50g coconut butter for a vegan soup; 1 onion, roughly chopped; 1 lemon, thin peeling from the rind or 1 fresh organic lemon; a 1 inch or 2.5cm piece fresh ginger root, peeled and roughly chopped; about 400g organic carrots, roughly chopped; 2 Tbsp or 25g red split lentils, ground to a fine powder; 2 cups or 500ml freshly boiled water or hot homemade vegetable bouillon; 1 stock cube (optional); freshly ground black pepper to taste; 1 bunch fresh parsley, roughly chopped OR; 1 bunch fresh coriander, roughly chopped

Maybe the best carrot soup in the world ! Everybody loves it, children and grown-ups alike ! Try it for yourself : Take a modest carrot soup, add lemon rind and fresh ginger root and be impressed. I like to serve my soups wih a dollop of dairy or vegan cream, but the ground lentils make the soup ultra-creamy, so I happily skip the cream for this one. Gluten Free. Can be made Vegan. Serves 4 as a starter or 2 as a soup dinner.

Customer Rating:
4.0

(1 votes)

Posted by: michael
On: 13/01/2014

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Main Courses
Recipes for kids
Starters

You will need

Ingredient	Add
50g butter OR	Available only in our Edinburgh shops	More products
50g coconut butter for a vegan soup		More products
1 onion, roughly chopped		More products
1 lemon, thin peeling from the rind or 1 fresh organic lemon		More products
a 1 inch or 2.5cm piece fresh ginger root, peeled and roughly chopped		More products
about 400g organic carrots, roughly chopped		More products
2 Tbsp or 25g red split lentils, ground to a fine powder		More products
2 cups or 500ml freshly boiled water or hot homemade vegetable bouillon
1 stock cube (optional)		More products
freshly ground black pepper to taste		More products
1 bunch fresh parsley, roughly chopped OR	Awaiting stock	More products
1 bunch fresh coriander, roughly chopped	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Heat the butter or coconut butter in a large saucepan over medium heat. Add the onion and cook, stiring occasionally, for about 3 minutes.
Add the lemon peel, the ginger and the carrots and stir fry for another 3 minutes or so.
Add the ground lentils, water or bouillon and the stock cube, if using. Cook covered for about 10 minutes or until the carrots are soft.
When cooked, transfer the vegetables and the liquid to your blender and blend until smooth, adding a little more hot water or bouillon if required to reach your desired consistency.
Season with freshly ground black pepper to taste.
Garnish with chopped fresh parsley or coriander if you wish, and serve hot.