Carrot, Lentil & ginger soup

This is a wonderfully warming, substantial soup for a chilly spring day.

Lentils are a great low fat source of protein, they also nourish the kidneys. Ginger has soothing antiseptic properties that help the body deal with external cold.

Serves 4-6

1 Tbsp. olive oil

2 med onions, roughly diced

2 large cloves of garlic, peeled and crushed

1 Tbsp. fresh ginger, grated or finely chopped

1 tsp. cumin

1 tsp. turmeric (this spice has wonderful anti-cancer properties – I stick it into as much as I can!)

1 tsp. garam masala

2 Tbsp. fresh mixed herbs or 2 tsps. dried

4 large carrots, peeled (if not organic) and roughly diced

2 handfuls of red lentils, washed well (put in a sieve and rinse a couple of times)

2 large tsps. Vegetable stock powder (I use low salt marigold Swiss vegetable bouillon)

Enough boiling water to cover veg by 1” – 2”

Freshly ground black pepper

 Put oil, onion, garlic, ginger, spices, herbs, and carrots in a large pot on a high heat. As soon as it starts to sizzle, turn down the heat as low as possible and put on a tight fitting lid. Allow to ‘sweat’ for 10 -15 mins. Make sure not to lift the lid as the moisture from the steaming veg stops them from sticking to the pot and brings out all the beautiful flavours.  Shake gently a few times.  I think this is one off the most important steps to making a flavourful soup. (The other being good quality stock).

Add lentils and stock powder to pot and stir well. Cover with boiling water from the kettle. If the lentils soak up too much water you can add a bit as you go along. Season with black pepper.

Cook gently for 20 mins, stirring occasionally until veg and lentils are cooked.

Blend until smooth; adjust the consistency with more water if soup is too thick.

Garnish with a swirl of soya cream or natural yogurt and some chopped parsley or coriander.