This soup is a favorite from my book “7 steps to a healthier me without gluten, milk and sugar” – available in Swedish. It has lots of flavor and is simple and quick to make. A perfect, vegan weekday meal.
Carrot-Lentil Soup with Coconut Milk and Ginger
5 medium carrots, peeled and cut into slices
1 small leek or half a large one, rinsed and sliced
2 cloves of garlic, chopped
1.5 teaspoon fresh ginger, grated
0.5 tbsp extra virgin coconut oil
700 ml/3 cups vegetable broth or more if needed
0.5 tsp turmeric
0.5 tsp chiliflakes
0.5 teaspoon salt or more to taste
1.5/0,5 cup red lentils
1 can (400 ml/ about 1,7 cups) coconut milk
fresh coriander, chopped
Sauté carrots, leek, garlic and ginger a few of minutes over medium heat in a saucepan while stirring until the leek has softened. Add spices and stir for another minute. Add broth and lentils. The water should just cover the carrots in the saucepan. Leave to simmer at a low temperature under a lid for about 15 minutes until the carrots and lentils are completely cooked and softened. Add coconut milk and bring to boil. Blend the soup till smooth using a hand mixer or a blender. Add more water if necessary. Taste and add salt if needed. Top with chopped, fresh coriander.