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Get Well Soup: Spicy Ginger Carrot (Vegan/GF)

A bowl of spicy comfort! This soup is made with ginger, lemon, carrots, sweet potatoes and lentils. The spice and lemon scare off the flu, while the lentils and sweet potatoes fill you up. This soup is loaded with Vitamin A,C and other immune boosting ingredients like turmeric, garlic and cayenne pepper.
Prep Time10 mins
Cook Time40 mins
Course: Lunch, Soup
Keyword: gluten-free, vegan
Servings: 6 medium bowls

Ingredients

  • 2 onions diced
  • 5 tbsp ginger minced
  • 4 garlic cloves minced
  • 1 pound carrots roughly chopped
  • 2 cup sweet potatoes roughly cubed
  • 1 stalk celery chopped
  • 2/3 cup lentils rinsed
  • 8 cups vegetable broth
  • Juice of one lemon

Spices

  • 1 tsp cumin whole
  • 1/2 tsp turmeric ground
  • 1/2 tsp coriander ground
  • 1/8 tsp cayenne
  • 1/8 tsp all spice ground
  • 1/8 tsp nutmeg ground

Instructions

  • Heat olive oil in a soup pot over medium heat and cook the onions, stirring occasionally, until they soften, about 5 to 8 minutes. Do not let the onions brown. Sprinkle a teaspoon of salt over the onions as they cook.
  • Add minced garlic, ginger, cumin and turmeric, cook for another couple of minutes over low-medium heat.
  • Add carrots, sweet potatoes, celery, red lentils, coriander, nutmeg, all spice, cayenne pepper, and cover, stirring occasionally, until the vegetables soften, about 5 minutes.
  • Add the vegetable broth, stir, and bring to a boil. Reduce heat back to low-medium and simmer for 20 minutes uncovered, or until tender.
  • Add the coconut milk, stir, and continue to simmer for a few more minutes, remove from heat.
  • Carefully transfer soup (in batches) into a blender (or use a hand blender), and blend until smooth. Taste, add salt and pepper as needed.
  • Stir in lemon juice, serve with an extra pinch of cayenne, and enjoy!