Turmeric, Carrot & Lentil Soup

Share it!Pin on PinterestShare on FacebookTweet about this on TwitterShare on TumblrShare on StumbleUponShare on Yummly
Carrot and Lentil Soup with Turmeric

Well, I don’t know about where you live but up in Manchester, autumn has arrived with force! It came as a bit of a shock this past week, especially since I ended up in Prague on my birthday where it was 20°C and sunny, then returned to catch the edge of a hurricane. The sudden onset of wind and rain means I’m wanting hot lunches again, after a summer of salads and a few sneaky peanut butter and Marmite sandwiches. And what’s better than a delicious, flavourful turmeric, carrot & lentil soup?

Carrot and Lentil Soup with Turmeric

Terrific turmeric

Turmeric is a reasonably unacknowledged little powerhouse, in my opinion. A few places are starting to do turmeric latte’s because I guess that’s fashionable now, like a matcha latte, but I don’t really see places calling it out in their foods. And they should if it’s in there. I’d choose a soup or a curry with turmeric in it over a dish that didn’t. Why?

Well, as I always say: I’m not a scientist or a doctor. But I can Google and read with the best of them, and the general consensus seems to be:

  1. Anti-inflammatory benefits: I have eczema and IBS so anything to reduce inflammation is a winner
  2. Digestion aid: Turmeric has several properties which work together through the system to ‘help out’
  3. Brainpower benefits: Some studies suggest it may help with brain function, and there are studies investigating its links with Alzheimer’s disease

Which all sound like only good things to me! And certainly not a reason to not add turmeric into dishes!

This turmeric carrot and lentil soup recipe also has a good dose of freshly chopped ginger in it, which will sit alongside the digestion and anti-inflammatory aids brilliantly. Plus: the taste? Amazing.

Carrot and Lentil Soup with Turmeric Carrot and Lentil Soup with Turmeric

More sneaky superfood vegan recipes:

Carrot and Lentil Soup, with Turmeric

  • Prep: 5 minutes
  • Cook: 30 minutes
  • Total: 35 minutes

Ingredients

  • 1 medium onion (~100g), diced
  • 2 inches fresh ginger root, peeled and chopped
  • 1/2 cup (~100g) dry red split lentils
  • 4 medium carrots (~400g), chopped
  • 1 x 400g tin chopped tomatoes
  • 3 cups (~720 ml) vegetable stock
  • 1 dry bay leaf
  • 1 tsp turmeric
  • salt and pepper
  • 1/4 heaped cup (~20g) fresh coriander, finely chopped

Directions

  1. Begin by sautéing adding the onion and a small amount of water or oil to a saucepan over a medium heat. Cook the onion until translucent (about 7-10 minutes).
  2. Add the chopped ginger and cook for about a minute longer, then add every else except for the fresh coriander.
  3. Bring to a boil, then reduce the heat to low and simmer until the lentils are soft - about 20 minutes.
  4. Remove the bay leaf.
  5. Blend approximately half the soup to a puree, using a stick blender or by (carefully) removing half the mixture to a food processor.
  6. Return the soup to a low heat and stir in the chopped coriander, then taste and season with salt and pepper to taste.
  7. Serve with a little extra fresh coriander on top, and maybe a sprinkle of dried chilli flakes for heat.

Healthy, delicious and packed with goodness. Plus it's quick and easy to make, low fat, gluten free and vegan! Try this turmeric, carrot & lentil soup recipe for your next easy lunch or simple dinner.
Share it!Pin on PinterestShare on FacebookTweet about this on TwitterShare on TumblrShare on StumbleUponShare on Yummly

One thought on “Turmeric, Carrot & Lentil Soup

  1. Ginger and turmeric root are staples in most of my soups, and carrot and red lentil is a favourite! I buy both from the Chinese supermarket where they are super cheap 😀

Leave a Reply