Turmeric, Carrot & Ginger Soup

Name: Turmeric, Carrot & Ginger Soup
Ingredients: 1 large Brown Onion – chopped; 2 Garlic Cloves – chopped; 1kg Carrots – diced; 1-2cm piece of Ginger – thinly sliced; Half bunch of fresh Coriander – stems washed and chopped; leaves saved for garnish; 1 teaspoon Absolute Organic Turmeric Powder; 1 teaspoon Absolute Organic Chilli Powder; 1 cup Absolute Organic Split Red Lentils - washed; 400ml Absolute Organic Coconut Cream; 2 tablespoons Absolute Organic Coconut Oil; 1/4 - 1/2 teaspoon Sea Salt (depending on taste); 4 cups Vegetable Stock or Water; Lime wedges to garnish

Published on August 28, 2018 | By Absolute Organic |

Winter is not over in Australia yet! These days have been pretty cold here in Sydney and there is nothing better to warm up than a delicious & nutritious soup, right?

Easy to make and full of flavour, we hope you like it!

Ingredients

1 large Brown Onion – chopped
2 Garlic Cloves – chopped
1kg Carrots – diced
1-2cm piece of Ginger – thinly sliced
Half bunch of fresh Coriander – stems washed and chopped, leaves saved for garnish
1 teaspoon Absolute Organic Turmeric Powder
1 teaspoon Absolute Organic Chilli Powder
1 cup Absolute Organic Split Red Lentils - washed
400ml Absolute Organic Coconut Cream
2 tablespoons Absolute Organic Coconut Oil
1/4 - 1/2 teaspoon Sea Salt (depending on taste)
4 cups Vegetable Stock or Water
Lime wedges to garnish

Instructions

In a large saucepan on medium heat, cook the onion in the coconut oil until onion has softened.
Next add the ginger, garlic, turmeric powder, chilli powder and coriander stems and cook for a few minutes until fragrant.
Next add the carrot, lentils and stock/water and bring to a boil. Then cover and simmer for about 20 minutes until carrot has cooked.
Once cooked use a blender to puree the soup.
Return soup to the stove and add the coconut cream. Heat through but do not boil. Add salt to taste.
Serve into bowls with a swirl of coconut cream, a lime wedge and coriander leaves to garnish.