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Carrot and Lentil Soup

By Chef John Ash

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    Serves 4

    Total Time 30 minutes

    Prep Time 25 minutes

    Difficulty Level Easy


    1 tbsp olive oil

    2 c chopped onion

    1 tbsp peeled and chopped ginger

    2 tsp chopped garlic

    1 tsp ground coriander

    1 tsp ground cumin


    Freshly ground pepper

    2 c peeled and chopped carrots

    3 tbsp red lentils, washed

    3 c chicken or vegetable stock

    Greek yogurt (optional)

    Handful of fresh cilantro, chopped


    1. Heat oil in a medium saucepan. Add the onion and until golden, about 5 minutes. Add the ginger and garlic and stir for a couple of minutes. Add the coriander, cumin, salt and pepper.

    2. Add the carrots, cook for another minute or two. Add stock and bring to a boil. Cover, reduce heat to medium-low and simmer until carrots are tender, about 20 minutes.

    3. Off the heat, use an immersion blender to puree it or alternately use a regular blender and carefully puree it being mindful of the hot liquid. Add more stock if the soup is too thick.

    4. Reheat over low heat and adjust the seasonings to your taste. Serve with a swirl of yogurt and a sprinkling of cilantro. Serves 4.

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