All Of Una

  • Fashion
  • Travel
    • Hudson Valley
    • Los Angeles
    • New York
    • New Zealand
    • Oregon
    • Paris
    • San Francisco
  • Road Trips
  • Recipes
  • Restaurants + Bakeries
  • Health
  • Garden
  • Design
    • Architecture
    • Furniture
    • Interior
    • Kitchen
    • Rising Stars
  • Soins de Beauté

Recipes

VEGAN CARROT, LENTIL, GINGER SOUP

Una Baker | March 19, 2021

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.
Bon appétit

3 Comments

  • Patricia Cleary March 19, 2021 at 2:43 pm

    I am making this tonight! Thanks Una

    Reply
  • Maureen March 21, 2021 at 2:57 pm

    Love this healthy soup recipe!
    Maureen

    Reply
  • Una March 21, 2021 at 3:30 pm

    Wonderful! Let me know how you like it! I added jasmine rice to the leftover soup the next day.

    Reply
  • Leave a Reply Cancel Reply

    Your email address will not be published. Required fields are marked *

    Previous Post
    Next Post

    FIND UNA HERE

    Hand Picked Posts

    • PARIS MARCH 2023 9th ARR.

      March 24, 2023
    • LEATHER SPA TIME 🧡

      February 27, 2023
    • RED LENTIL DAHL

      February 22, 2023

    Gardening

    • Home Plant Care

      February 25, 2022

    Una on Fashion

    • LEATHER SPA TIME 🧡

      February 27, 2023
    • ANNE WILLI BOUTIQUE BROOKLYN

      May 18, 2022

    Travel With Una

    • PARIS MARCH 2023 9th ARR.

      March 24, 2023
    • THE ENDLESS HONEYMOON PARIS 2022 Day 1 & 2

      October 14, 2022
    • THE ENDLESS HONEYMOON…TRAVELING THRU IRELAND DUBLIN-MAYO-CAVAN

      October 12, 2022

    All About Una

    All About Una

    HAND PICKED POSTS

    • PARIS MARCH 2023 9th ARR.March 24, 2023
    • LEATHER SPA TIME 🧡February 27, 2023
    • RED LENTIL DAHLFebruary 22, 2023

    NEWSLETTER SIGNUP

    Sign up and get the best curated design , fashion, lifestyle and more from around the globe... straight from Una!

    • This field is for validation purposes and should be left unchanged.

    © Una Baker | All Rights Reserved.