Carrot Ginger Soup Recipe
This carrot ginger soup is a powerhouse of nutrition. It feels like a hug in a bowl, but won't derail your diet.
Servings: 2 adults
Calories: 170kcal
Equipment
- stockpot or saucepan
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
- ½ inch ginger, sliced
- 1 bay leaf
- 1 small size onion, finely chopped
- 1 tablespoon pink masoor dal
- 2 Cup water or low sodium stock
- ¼ teaspoon black peppercorns
- 1 teaspoon salt
Garnish (Optional)
- drizzle of low fat coconut milk
- pumpkin seeds
- chopped cilantro
Instructions
- 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.
- 1 teaspoon light olive oil
- Add the chopped carrots, coriander stalks, and saute for a minute. Add vegetable stock, salt, and pepper.
- 3 medium size carrot, peeled and diced
- 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.
- 1 tablespoon pink masoor dal
- 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.
- Serve carrot ginger soup warm with a drizzle of coconut milk and other toppings of choice.
Video
Notes
- The fiber from the carrots and pink lentil naturally creates a rich, creamy texture without any cream!
- Adjust the consistency by adding more water/stock/coconut milk.
Nutrition
Calories: 170kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2484mg | Potassium: 809mg | Fiber: 8g | Sugar: 13g | Vitamin A: 30625IU | Vitamin C: 21mg | Calcium: 120mg | Iron: 1mg