VEGAN CARROT, LENTIL, GINGER SOUP
(Approximately 6 cups) Start to finish 1 hour and will keep up to a week in fridge.
8-10 small to medium carrots (or 4 large). Peeled & sliced.
1 head of garlic – slice 1/4 inch off top, coat lightly with olive oil and roast in oven wrapped lightly in foil for approx. 40 minutes @ 350
2 tsp freshly grated ginger
2 cups or more of vegetable stock
1 onion finely chopped
1 cup lentils – I love the beluga petit French lentils – they hold their texture and add a little crunchy texture (the larger lentils are great for DAL)
2 cups of water or vegetable stock.
1 medium tomato coarsely chopped.
Salt & pepper
Place carrots in a pot of boiling water and cook until slightly al dente.
Strain (saving 1 cup of the liquid) and set aside to cool.
Remove cloves of roasted garlic from bulb and place in a food processor with cooked carrots, ginger and cooking liquid.
Purée until blended. Slowly add vegetable stock to achieve a smooth soup consistency. (Depending on the carrots you may need more stock or water.)
Best to keep the carrot purée thick as the cooked lentils will add the necessary liquid to achieve the desired consistency.
Sauté onions in a enameled cast iron pan with a little olive oil until translucent.
Add tomatoes and sauté a few minutes. Add in rinsed lentils and cook a few minutes stirring frequently.
Slowly mix in 2 cups of stock or water and bring to simmer. Lower heat, cover and simmer for approximately 20 minutes.
Depending on the lentils, some will cook faster than others. So, keep an eye on them as do not want the lentils to be mushy.
Add carrot purée to cooked lentils (do not strain the lentils), salt and pepper to taste.
As always, I like to add a little spice like Chili pepper flakes.