Carrot Ginger Soup

Carrot Ginger Soup: Olive Oil, Onion, Coconut Palm Sugar, Pepper, Ginger, Carrots, Sweet Potato, Chicken Broth, Half-and-half

Carrot Ginger Soup: Olive Oil, Onion, Coconut Palm Sugar, Pepper, Ginger, Carrots, Sweet Potato, Chicken Broth, Half-and-half, Himalayan Salt

Carrot Ginger Soup

I got this recipe from my sister, and it quickly became a favorite. The caramelized onions and ginger really add a lot to the dish!

Ingredients

2 Tbsp Olive Oil

3 c. finely cut onion

2 Tbsp Sugar (I used coconut palm sugar)

Ground Black Pepper (to taste)

2 Tbsp fresh grated ginger (about 1 inch)

1 1/4 lb. Carrots (approximate)

1 Sweet Potato

6 c. Chicken Broth

1 c. Half-and-half

To Prepare

Heat the Olive Oil in a skillet on medium heat. Add the onions, sugar and black pepper and reduce to low heat. Cook for 30 minutes, covered, stirring once or twice.

Meanwhile, add the Chicken Broth to a large saucepan. Peel the Sweet Potato and Carrots and cut into 1 inch pieces, and add them to the saucepan. Cover and bring to a boil, then reduce to medium-low and simmer, covered, for 40 minutes.

After the onions have cooked for 30 minutes, add the freshly grated ginger to the skillet. Stir and continue cooking, uncovered, for about 30 minutes. When it’s finished, the onions and ginger will be caramelized. Divide the mixture into equal halves and set aside.

Once the broth in the saucepan is finished, the carrots and sweet potato should be very soft. It’s time to puree the vegetables. First, add one half of the caramelized onion and ginger mixture from the saucepan to the broth. There are several options for blending the vegetables. You can use a blender, food processor or hand mixer to puree the vegetables until smooth. The soup should be smooth now. Add the half-and-half and mix so that it is a creamy orange color. Season with salt. Pour into serving bowls and garnish with the rest of the caramelized onions.

Serves 4-6.

Credit: Adapted from http://www.bhg.com/recipe/soups/ginger-carrot-soup/

Turkish Lentil Soup (Mercimek Çorbasi)

Turkish Lentil Soup: Red Lentils, Onion, Carrot, Garlic, Vegetable Stock, Tomato Purée, Cumin, Paprika, Salt, Pepper, Olive Oil

Turkish Lentil Soup: Red Lentils, Onion, Carrot, Garlic, Vegetable Stock, Tomato Purée, Cumin, Paprika, Salt, Pepper, Olive Oil, Mint (Picture by Rachel)

Turkish Lentil Soup (Mercimek Çorbasi)

This soup is lovely, especially if you add lemon juice from a lemon wedge.

Ingredients

2 Tbsp Olive Oil

1 medium sized Onion, diced

1 large Carrot, diced

2 cloves Garlic, minced

2 Tbsp Tomato Purée

1 tsp Ground Cumin

1 tsp Paprika

1 c. Red Lentils, rinsed and drained

4 c. Vegetable Stock

Salt and Black Pepper

Fresh Mint and Lemon Wedges, for garnish

To Prepare

Heat the Oil over medium heat in a large pot. Sauté the Onion. When the Onion is almost done, add the Garlic, Carrot, Cumin, Paprika, and Tomato Purée. Toss until the ingredients are covered in seasoning and cook for 5 minutes. Add the Lentils and Stock, and bring to a boil. Reduce heat and simmer for 25 minutes, or until the Carrots and Lentils are tender. Remove from heat and let cool for a few minutes. Purée with a hand blender until the carrots and onions are blended. Sprinkle with fresh Mint and serve with Lemon Wedges on the side.

Curried Lentil Soup

Curried Lentil Soup: Red Lentils, Onion, Korma paste, Vegetable Stock, Coconut Milk, Coriander, Olive Oil

Curried Lentil Soup: Red Lentils, Onion, Korma paste, Vegetable Stock, Coconut Milk, Coriander, Olive Oil

Curried Lentil Soup

I wanted to use up the red lentils from last week’s soup, and was thrilled when I found this recipe.

Ingredients

1 Tbsp Olive Oil

1 medium sized Onion, chopped

2 Tbsp Korma paste

2 c. red lentils

6 c. Vegetable Stock

1 c. Coconut Milk, unsweetened

1/3 c. Fresh Coriander, chopped

To Prepare

Heat oil in a large saucepan. Add the Onion and cook for 5 min on medium heat. Add korma paste. Stir and cook for 1 minute. Add lentils and Vegetable Stock. Cover and bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes, stirring often. Remove from heat and cool slightly by stirring. Using a hand mixer or food processor, puree the soup until smooth. Return to low heat and add Coconut milk, stirring soup for about 4 minutes. Sprinkle with coriander and serve.

Red Lentil and Spinach Soup

Red Lentil and Spinach Soup: Red Lentils, Spinach, Cinnamon Stick, Onion, Tomato, Garlic, Lemon Juice, Cumin, Salt, Pepper

Red Lentil and Spinach Soup: Red Lentils, Spinach, Cinnamon Stick, Onion, Tomato, Garlic, Lemon Juice, Cumin, Salt, Pepper

Red Lentil and Spinach Soup

This soup was part of an iftar meal which included lettuce salad, kebabs, raita, and hummus. It’s full of nutrients, yet low in fat.

Ingredients

1/2 c. Skinned Split Red Lentils

1 c. Spinach, chopped

1 in. Cinnamon Stick

2 Red Onions, sliced

3 Tomatoes, roughly chopped

2 Cloves Garlic, crushed

1 tsp Salt

1/4 tsp black pepper

Juice from 1 Lemon

1/2 tsp Roasted Cumin Powder

To Prepare

Mix Lentils, Spinach, Cinnamon Stick, Onion, Tomato, and Garlic in a pressure cooker. Add 4 c. Water and cook for 7-8 minutes after the pressure forms. Remove from fire. Remove the Cinnamon Stick. Cool then blend in a mixer. Add Salt, Pepper, and 1 1/2 c. Water. Bring to a boil, then lower the temperature and simmer for 2 minutes. Strain the soup by pouring the soup through a fine mesh sieve into a serving pot. Add Lemon Juice and Cumin.

Serves 4-6