Carrot Ginger Soup Recipe

Ingredients

• 3 medium size carrot, peeled and diced
• 1 teaspoon light olive oil
• 1 tablespoon coriander stalks, chopped
• 2 garlic cloves
• 1 celery stalk, chopped
• 1/2 inch ginger, sliced
• 1 bay leaf
• 1 small size onion, finely chopped
• 1 tablespoon pink masoor dal
• 2 Cup water or low sodium stock
• 1/4 teaspoon black peppercorns
• 1 teaspoon salt
• drizzle of low fat coconut milk
• pumpkin seeds
• chopped cilantro

Instructions

1. 1

   In a large pot or Dutch oven, heat the olive oil. Add the chopped onion, garlic, ginger, celery, bay leaf and sauté for about 2 minutes to release their aroma.

2. 2

   1 teaspoon light olive oil

3. 3

   Add the chopped carrots, coriander stalks, and saute for a minute. Add vegetable stock, salt, and pepper.

4. 4

   3 medium size carrot, peeled and diced

5. 5

   Rinse pink masoor with water. Add it to soup. Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 20-25 minutes, or until the carrots and lentil are fork-tender.

6. 6

   1 tablespoon pink masoor dal

7. 7

   Pour the soup back into the pot (if using a stand blender). Stir in the fresh lemon or lime juice. Taste and adjust the seasoning.

8. 8

   Serve carrot ginger soup warm with a drizzle of coconut milk and other toppings of choice.