Organic carrot and ginger soup

This is a warming winter soup to feast on when it’s cold outside.  You can add more ginger or chilli if you like it hot! You can also double the ingredients to make extra to freeze so you have a healthy option to grab and go.  We’ve used organic ingredients but if you can’t find everything organic, then using some organic is better than none.

Serves 4

Ingredients

1 large onion chopped

4 x carrots roughly chopped into 2cm chunks

1 x pepper chopped (red, yellow or green doesn’t really matter)

100g red lentils

4cm piece of fresh ginger thinly sliced (or more if you love it like me)

1 x red chilli, deseeded and chopped (Tip: to peel your ginger, use the back of a teaspoon to scrape the skin off)

900ml low salt vegetable stock

1 tbsp olive oil

½ teaspoon of cumin powder

1 tsp of turmeric powder

Pinch black pepper (Tip: it helps to boost the absorption of turmeric)

Optional

200g of squash – butternut, crown prince, whatever ones you can find.

Tip: when in season, roast squash and pumpkins with garlic and olive oil, then divide into containers and freeze. Ready to pull out and add to dishes like this.

How to cook

1. Gently fry onions in a tablespoon of olive oil for 2 minutes
2. Add turmeric, cumin, ginger and chilli, gently fry for a further 2 minutes
3. Add the remaining ingredients and bring to a gentle simmer – cook for 20 minutes or until the lentils have fully cooked.
4. Use a blender to blitz into a soup.
5. Serve with toasted wholemeal pitta bread

You can find more healthy recipes on our blog.

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