INGREDIENTS:
*1 tbsp. olive oil
*1 white or yellow onion, chopped
*3 carrots, peeled and chopped
*1 inch ginger, peeled and grated
*3 cloves garlic, chopped
*2 tbsp. dried turmeric
*1 cup red lentils (to get some protein - optional)
*6 cups of water
*1 cup coconut milk (I prefer coconut milk in a carton rather than canned)
*Green onion, chopped (optional for topping)
*Chopped walnuts (optional for topping)
DIRECTIONS:
Heat olive oil in pot over medium heat and add onion, carrots, ginger and garlic and cook for 5 minutes, stirring occasionally. Season with salt and pepper.
Mix in turmeric and red lentils, sauteeing for another minute before adding in water. Bring to a boil and reduce to simmer for 30 minutes.
Remove from heat, puree the soup with immersion blender and add 1 cup of coconut milk. Return to heat and simmer for 5 minutes.
Top with fresh green onion and some chopped walnuts. Enjoy!
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