Carrot Lentil Ginger Soup
The creamiest carrot lentil soup packed with flavor thanks to ginger, garlic, and Yondu sauce!
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Servings: 4 bowls
Ingredients
- 1 Tbsp oil
- 2 cups chopped carrots about 4 carrots diced
- 2 shallots minced
- 5 cloves garlic minced
- 1 cup dried red lentils
- 2 tsp ground ginger
- 5 cups water
- 3 Tbsp Yondu sauce can add more if desired
- 3 Tbsp tomato paste
- salt & pepper to taste only add salt at the end if needed as Yondu will provide the salty flavor
Instructions
- First, chop the vegetables. Then add the oil to a large pot or dutch oven and turn on the heat. Once hot, add in the diced carrots and minced shallots and cook for 5-8 minutes until the vegetables are beginning to brown and caramelize.
- Next, add in the minced garlic, stir, and cook for another 2-3 minutes.
- Add in the red lentils and ginger and stir with the vegetables to toast everything for about 1 minute. Then, add in the water, Yondu sauce, and tomato paste.
- Bring to a boil, then reduce the soup to a simmer and cook for 10-12 minutes until the red lentils are softened and fully cooked. This may take longer for some lentils, but mine took right around 10 minutes to fully cook.
- Remove the pot of soup from the heat and use an immersion blender to blend into a thick creamy soup. If you do not have an immersion blender, you can also add the soup to a large blender and blend until smooth.
- Serve the soup in 4 bowls while warm and top with your favorite soup toppings. I like mine with a swirl of coconut cream, cilantro, hemp seeds, and a side of garlic bread. Enjoy!
Notes
- While I highly encourage using Yondu in this recipe for it's unique taste, if you cannot find it sub with 2 Tbsp of soy sauce and use vegetable broth instead of water for the best flavor. You may need to add additional salt if not using Yondu.
- ½ chopped white onion can be subbed for the 2 shallots.
- Leftover soup can be stored in a closed container in the fridge for 3-4 days or in the freezer up to 1 month. If freezing, try to store in individual containers for the easiest defrosting process.
- If using fresh ginger instead of dried, I recommend using at around 1-2 Tbsp of grated ginger. Add more or less to your liking!
Nutrition
Serving: 1bowl | Calories: 256kcal | Carbohydrates: 42g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 309mg | Potassium: 868mg | Fiber: 17g | Sugar: 8g | Vitamin A: 10970IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!