Carrot and ginger soup with French-style lentils

Recipes / Soups

Katie Quinn Davies bowls us over with a steaming bowl of carrot and ginger soup.

Recipe «Carrot and ginger soup with French-style lentils» presented in category Recipes / Soups, to prepare this dish you will need no more 1:35 minutes. To make this dish at home by prescription from the author sheff would need: 6 large carrots, roughly chopped, 1/2 tsp fennel seeds, 1/4 cup olive oil, 1 onion, chopped, 3 garlic cloves, thinly sliced , 2 celery stalks, chopped, 3cm piece ginger, grated, 3 thyme sprigs, leaves picked, plus extra sprigs to serve , 1.5L vegetable stock, 1 cup dried green Puy-style lentils, Walnut bread , to serve.

Ingredients:

  • 6 large carrots, roughly chopped 
  • 1/2 tsp fennel seeds 
  • 1/4 cup olive oil 
  • 1 onion, chopped 
  • 3 garlic cloves, thinly sliced 
  • 2 celery stalks, chopped 
  • 3cm piece ginger, grated 
  • 3 thyme sprigs, leaves picked, plus extra sprigs to serve 
  • 1.5L vegetable stock 
  • 1 cup dried green Puy-style lentils 
  • Walnut bread , to serve 

Instructions

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Place carrot, fennel and 2 tablespoons oil in a bowl, then season and toss. Tip onto tray and roast for 30 minutes or until tender.
  3. Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the celery and cook for 3-4 minutes until softened. Add the ginger, thyme, stock and roasted carrot, then cook, stirring occasionally, for 25-30 minutes until liquid is slightly reduced. Transfer to a blender and whiz until smooth. Return the soup to the pan and set aside.
  4. Meanwhile, place the lentils and 2 1/2 cups (625ml) cold water in a saucepan. Bring to the boil, then reduce heat to low and cook for 30 minutes or until liquid is absorbed and lentils are tender.
  5. Stir the lentils through the soup and cook over medium heat for 2 minutes or until warmed through. Remove from heat.
  6. Garnish the soup with extra thyme sprigs and serve with warm chunks of walnut bread.