A perfect balance of flavors, and healthy and nutritious ingredients. Simple, elegant… and vegan!
This soup is easy to make. I like to add coral lentils in a variety of soups. They act as a binding ingredient and provide a more velvety texture when puréed. They marry particularly well with pumpkin soup, or here carrot soup.
6-8 large carrots
2 celery stalks (can be omitted)
1/2 red onion (or yellow for a more subtle flavor)
3/4 cup coral lentils
1 inch ginger root
2 garlic cloves
2 Tbsp olive oil
Salt to taste
A few parsley springs
Chop the celery. Start slicing the onion horizontally, almost to the roots, but do not cut through the roots. You can slice it 3 or 4 times this way, starting at the bottom and making your way to the top.
Place olive oil at the bottom of a large pot over medium heat. When the oil is hot, add the chopped onion and celery and turn down the heat to low to let the onions and celery sweat until translucent.
Peel the carrots. Slice lengthwise, then into sticks to chop.
In the same way, slice the ginger and cut it into thin sticks
Peel the garlic cloves, slice in half to remove the green inner part. Crush and chop.
Add about 6 to 7 cups of water. Less water will result in more of a puree consistency, more water will result in a smoother, more velvety texture. Add salt to taste. Bring to a boil, then reduce the heat and simmer for 10 minutes.
For better results, start processing with a small amount, then keep adding more of the soup and process as you go. To adjust the consistency, you can always add more water while you purée the soup if you would like. Be sure to blend well in the food processor before returning the soup to the pot.