Carrot Lentil Soup

Carrot Lentil Soup

Gluten Free, Dairy Free, and Vegan Friendly

Creamy, warm, and savory

One of my favorite soup recipes that’s perfectly festive for the Easter season. With anti-inflammaotry properties, this recipe is not only satisfying for the taste buds but healthy for the gut!

XX— Liv

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Step by step

Kitchen gadgets:

• Deep baking pan

• Dutch oven

• Food processor or high speed blender

• Wooden spoon

• Medium saucepan

Ingredients:

• 1 c white quinoa

• 1/2 c green lentils

• 1 lb carrots

• 1 sweet onion

• 5 cloves garlic

• 1 green pear

• 1 inch fresh ginger root (substitute 1 tbsp ginger powder)

• 1 can full fat coconut milk

• 1/2 c water

• 2 tbsp olive oil

• 1 tsp cumin

• 1 tsp paprika

• 1/2 tsp turmeric powder

• 5 bay leaves

Method:

• Preheat oven to 375 F and line deep baking pan with parchment paper

• Prepare white quinoa and green lentils as directed (I like to pressure cook my green lentils to remove lectin, an inflammatory protein)

• Place carrots, chopped pair, chopped onion, and chopped garlic on deep baking sheet

• Add all spices plus bay leaves and with wooden spoon, mix veggies making sure all veggies are seasoned

• Oven roast carrot mix on lower rack for 90 minutes

• While carrots are roasting, bring coconut milk, water, and ginger root to a boil in medium saucepan

• Once boiled, reduce heat to simmer until carrots are done roasting

• Once carrots are done, spoonful the mix to a food processor and blend until purred

• Remove ginger root from coconut milk and add milk to food processor with 1/2 the lentils and the quinoa blending until creamy

• Transfer blended puree to dutch oven with remaining lentils and quinoa and stir on medium heat

• When ready to serve, garnish with bay leaf and a spoonful of coconut yogurt