A fresh and tasty soup that will keep you warm this winter packed full of the goodness of carrots, lentils, garlic and fresh ginger.
As we head into January, the stretch of cold dark days ahead isn’t the most inviting prospect but it is all the more reason to ensure our diets are full of nutritious, health-giving foods that still comfort us. My appetite always increases in the winter so I find the best way to keep sugary cravings at bay is to get into good habits of preparing food in advance and make it effortless to load up on veggies every day.
When I spotted these urad dal (white lentils) in the “foreign foods” section of a local supermarket, it was the first time I even knew they existed so, naturally, I had to buy some. It turns out that white lentils are in fact black lentils that have been skinned and split which results in a milder flavor but a creamier texture that makes them ideal to include in a soup.
You can choose to make this soup either on the hob or in a slow cooker. If you don’t have a slow cooker then simply add all of the ingredients in together and cook in a covered pan for around an hour, stirring occasionally then blending as below. This recipes makes a batch of around six portions and freezes perfectly; my freezer is now stocked up with pots of this carrot, ginger and white lentil soup for healthy lunchtimes. This time I served it with a delicious hot potato cake with a touch of melted dairy-free butter on – they were shop-bought but coincidentally vegan so worth looking out for.
Makes approx. 6 servings
Ingredients:
600g carrots, roughly chopped
3 shallots, roughly chopped
200g white lentils, rinsed
2 medium potatoes, peeled and roughly chopped
4cm piece of fresh ginger, peeled and roughly chopped
2 cloves garlic
Plenty of black pepper
1/2tsp cayenne pepper
1/4tsp ground cumin
1.5l hot vegetable stock
Method:
1. Place all of the ingredients into a slow cooker and cook on high for 4 hours or low for eight hours.
2. Once the carrots have fully softened and the lentils are thoroughly cooked, remove from the slow cooker and transfer to a cold container. Leave to cool (until it is bearable to touch) and pour into a blender. Blend until it has formed a smooth lump-free liquid – you may need to do this in batches.
3. Season with fresh black pepper and serve!
Looking for more inspiration? Here are a few other vegan soup recipes that are perfect for winter!
What foods do you crave at this time of year?
