Carrot Soup

Enriched with refreshing fresh ginger and beta-carotene-rich carrots, this velvety soup gets its natural thick texture without any added flour or heavy cream.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.5 tbsp olive oil (20 g) · 177 kcal in the whole recipe
• 1 medium onion (110 g) · 44 kcal in the whole recipe
• 4 medium carrots (400 g) · 164 kcal in the whole recipe
• 1 small potato (120 g) · 92 kcal in the whole recipe
• 2 tbsp dry red lentils (30 g) · 100 kcal in the whole recipe
• 1 tsp grated fresh ginger
• 5 cups hot water, 1 tsp salt, 1/2 tsp black pepper

Method

1. Chop the onion, dice the potato and carrots, and grate the fresh ginger.

   

2. Heat 1.5 tbsp olive oil in a large pot and saute the chopped onion with grated ginger over medium heat for 3-4 minutes until softened.

   

3. Add the diced carrots, potato, and washed red lentils into the pot, stirring continuously for another 2 minutes.

   

4. Add 5 cups hot water, salt, and black pepper; cover the pot and simmer over low heat for 20-25 minutes until all vegetables are completely tender.

   

5. Puree the soup with an immersion blender until silky smooth and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.