Sophie's carrot lentil & ginger soup

Main Dish
4 servings
15 min
35 min
Very Easy


Number of serving: 4
1 large red onion, peeled & finely diced

2 fat cloves of fresh garlic, peeled & finely diced

500 g of young carrots, peeled, top & ends removed & diced into rounds ( weighted with peel on )

1500 ml of a good vegetable stock

1 teaspoon of ground cumin powder

1 teaspoon of fennel seeds, grinded in a pestle & mortar

a 2 cm x 2 cm piece of fresh ginger, peeled & finely cut up

200 g of dried red lentils ( not from a can )

a few finely grinds of black pepper

a fruity EVOO

To serve: a few pinches of pimentón picanté powder

gluten free minarine


  • Take a large cooking pot with fitting lid or a steam cooker pot. Add 1 or 2 tablespoons of the fruity EVOO & let it heat up on medium high heat.
  • When hot, add the pieces of red onion & garlic. Sweat the onion & garlic for about 5 minutes. Add the cumin, finely grinded fennel seeds, carrots & ginger pieces. Fry for about 1 to 2 minutes. Stir frequently.
  • Add the lentils, vegetable stock & a few grinds of black pepper. Stir everything around & put the heat up on high.
  • If you use a steam cooker or pressure cooker, place the fitting lid on & let the pot sit on the high fire for about 15 minutes.
  • When the valve is making a lot of noise, turn the heat off & place the cooking pot carefully on another unheated heat & with the help of a wooden spoon , set the air free.
  • Wait until the valve is completely air free & take away the fitting lid. Taste the soup. It has to taste fab. If you don't have a pressure cooker, boil the soup until all of the veggies are tender and cooked through on medium high heat.
  • Mix the soup completely & ladddle into large soup bowls. Garnish with a few pinches of Pimentón picanté & enjoy with some good pieces of fresh baguette & some minarine.


Sophie's carrot lentil & ginger soup, photo 1
Sophie's carrot lentil & ginger soup, photo 2


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