There’s an infinite number of recipes for carrot soup, a fitting tribute for this most common, versatile root vegetable. Some of my favourites include carrot coriander soup or the more exotic roasted carrot soup with dukkah spice & yogurt. Dress it up or dress it down, the carrot, and soups made from it, are indispensable in the kitchen.
An essential part of many kitchen preparations it’s almost always included in soups and stocks, as part of the classic mirepoix of onions, carrots & celery – one of the foundation basics of cooking.
It’s a tribute to the humble carrot that it partners so well with such a variety of flavours. If you have a mandoline, do use it to slice the carrots – for a fantastic and professional look!
Soup’s definition as: ‘a liquid food made by boiling or simmering meat, fish or vegetables, with various added ingredients‘ …simply does not do it justice. Soup is nourishment. Soup is comfort. Soup should be a regular in your kitchen.
Top with any/all of your favourites: shredded cheese, croutons, herbs, herb oil, etc.
Do you have a favourite carrot soup recipe? Please tell us about it, by sharing in the comments!
Carrot, Lentil & Ginger Soup
Carrots, lentils and ginger combine in this bright, nutritious and filling soup.
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 3 cups peeled & sliced carrots, approx. 1/4"
- 2 cloves garlic, minced
- 1/2 teaspoon freshly grated ginger
- 4 cups vegetable stock
- 1/2 cup red lentils
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar (to enhance sweetness of the carrots)
- 1 bay leaf
In a large pot on medium, heat the oil. Add diced onion, and a pinch of salt & pepper, cook for 5 minutes stirring occasionally.
Add the carrots, and cook for 15 minutes, stirring occasionally. (This step really builds flavour!)
Stir in garlic and ginger, let cook for one minute.
Add the stock, lentils, salt, pepper, sugar & bay leaf, and bring to the boil. Turn the heat down to a simmer, cover and cook until the carrots are tender, and lentils very soft, about 15 - 20 minutes.
Remove from heat and take out the bay leaf. Taste and adjust the seasoning for salt & pepper as needed. Serve with your favourite soup toppings!
*grated fresh ginger can be quite strong so I found the 1/2 teaspoon enough for this recipe (use a rasp or fine grater)
**if you don't need it to be vegetarian, use chicken stock