This easy and delicious carrot ginger soup is super satisfying thanks to the addition of red lentils. If you make it in your slow cooker it’s mostly hands off, but the stove top is simple too.
We are not handy people.
We know this about ourselves, and remind ourselves of it, but still for some totally insane reason we decided to take on the task of replacing our ceramic stovetop ourselves. To be fair, we did attempt to find a handy person to take on the task, but an upcoming change to a renovation tax credit has meant a shortage of this kind of labour, as people scramble to get work done before the end of the year. It didn’t occur to us until after the fact that the stores that sell such stovetops also offer installation, and even if at a premium it would have been worth it. Friends of ours who had replaced their own stovetop assured us the task was easy; just lift out the old one, plug in the wires, and pop the new one in. Easy as pie.
I’m sure you can predict what follows: a comedy of errors. A supposedly simple task that took us the better part of a week to complete, without either the proper know-how or tools to do the job well. Removing the old stove top, which should have been simple, ended up being nearly impossible, and we littered our kitchen with shards of glass as we went. The wiring for the new stove didn’t match the wiring of the old, which required some rather tenuous experimental electrical work we were definitely not qualified to do. And then, the kicker, when we finally had it wired up and ready to go in, it didn’t fit.
Cue seemingly endless days of sanding the hole in our wooden counter tops, painstakingly, by hand, and testing repeatedly to see whether the f@cking stove would fit. Bleeding hands, scuffed counter tops, lots of elbow grease, and a good amount of cursing later, we finally have a new stove top installed, albeit one that works somewhat temperamentally. I hope that we have learned our lesson.
During that time I leaned heavily on the freezer meals that I had thankfully stashed away, and the microwave to take on the task of feeding us. And, after a summer on hiatus, I dusted off the slow cooker (literally, there was sawdust freaking everywhere) and made this soup.
This is a recipe I have shared with many of my nutrition clients, but I only recently thought to share it here as well. I love it because it’s easy, tasty, and super nutritious. I find many vegetable based soups a bit thin, but the addition of red lentils to a classic carrot ginger soup not only thickens this one nicely, but it provides a good amount of stick-to-yer-ribs protein and satiety, and that’s a good thing.
It really annoys me when I see a slow cooker recipe that asks me to fry the onion, or really anything, first, as I feel that slow cookers should offer the ultimate in one-pot cooking. So I almost always skip that step, and I have yet to regret it. This soup is simple. Dump everything in, let it cook a good long time, blend, then serve. But if you don’t have a slow cooker handy I’ve also provided classic stovetop instructions. In any case, I hope you try this soup. I think you’ll find it well worth your time.
Carrots contain good amounts of antioxidant nutrients, including antioxidants like vitamin C, as well as phytonutrient antioxidants such as beta-carotene.Red and purple carrots are rich in anthocyanin, and in yellow carrots, about half of the total carotenoids come from lutein. The ntioxidant nutrients in carrots are believed to provide cardioprotective benefits – that is, they’re good for your heart! But there’s more to the health benefits of carrots than that: studies have demonstrated the ability of carrot extracts to inhibit the grown of colon cancer cells. Carrots are also an excellent source of vitamin A, biotin, vitamin K, dietary fiber, molybdenum, potassium, and vitamin B6, and vitamin C.
And let’s not forget lentils! These lovely little legumes are a very good source of cholesterol-lowering dietary fiber. The soluble fiber in lentils helps to keep blood sugar stable, while providing a steady source of energy. But the energy benefits don’t stop there, lentils are a rich source of iron, as well as being a good source of plant-based protein, which is good news for us veg heads. They’re also a great source of heart-healthy folate and magnesium, phosphorous, manganese, zinc, potassium, and B6.
One year ago: Sweet Potato, Lentil, and Kale Salad with Chipotle Lime Dressing
Three years ago: Roasted Kale and Sweet Potato Salad
Four years ago: Thursday Night Fry
Five years ago: Curried Potato Chickpea Patties
- 1 cup red lentils
- 500g / 1 lb carrots, (about 5 large), peeled and sliced
- 1 large yellow onion, chopped
- 1 Tbsp chopped fresh ginger
- 2 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp pepper
- 4 cups water
- 2 cups vegetable broth
- SLOW COOKER:
- In slow cooker, combine lentils, carrots, onion, ginger, garlic, cumin, salt, pepper; pour in water and broth.
- Cover and cook on low until vegetables and lentils are tender, 6 to 8 hours.
- STOVE TOP
- Heat 1 Tbsp of olive oil in a large stock pot over medium high heat.
- Add onions and sauté until they are translucent.
- Add garlic, ginger, cumin, smoked paprika, salt, and pepper, and sauté for 2-3 minutes more.
- Add carrots, and sauté for 5 minutes, stirring frequently.
- Add the water, vegetable broth, and red lentils. Bring the soup to a boil, then cover and simmer over medium-low heat until the carrots are tender and the lentils are well cooked - about 20 minutes.
- BOTH METHODS: Using immersion blender, or in stand blender in batches, purée soup until smooth.
- Serve hot with parsley, cilantro, or plain yoghurt as optional toppings.
• My slow cooker holds 3.5L and in it this soup is at full capacity).
Looking for other soups to try? This Roasted Butternut Squash Soup with Coconut, Miso, and Lime is totally worth your time. Tomato Spinach Lentil Soup (below) is an old favourite.
And don’t forget about Miso Veggie Soup in a Jar!