"Leftover carrots mixed with some pantry items plus the colder weather here equals to a Carrot and Lentil Soup creation. This is the thick and creamy type, but feel free to add more stock for a thinner consistency or coconut milk for extra creaminess.
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Carrot And Lentil Soup With Roasted Chickpeas
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Makes 4 cups
INGREDIENTS
1/2 Tbsp oil
4 carrots, peeled and cut into small pieces
2 small onions, chopped
4 garlic gloves, chopped
1 tsp ground ginger
1 tsp ground coriander
1/2 tsp turmeric
1/4 cinnamon
1/2 tsp salt
1/4 pepper
3 cup stock
3/4 cup red split lentils, rinsed
DIRECTIONS
Heat oil into a large pot. Add onions and cook for a couple of minutes. Add your carrots and cook for 5 minutes. Add spices, salt, pepper and garlic and cook for further couple of minutes. Add stock and lentils. Bring to a boil and cover and cook for 15 minutes.
Let cool slightly before blending to preferred consistency. Taste and add more salt and pepper if needed. Pour the soup back into the pot to heat it up again. Add more stock if you prefer a thinner soup. Ready to serve.
I topped mine with chili powder, vegan sour cream, roasted chickpeas and some sautéed spinach.