This soup comes with many bonuses for me at this moment in time… Firstly, my body is still screaming for some great nutrition after the last few weeks of festivities over Christmas, so this soup definitely hits the spot there. Secondly, there are very few ingredients and the ones I need are totally fridge and pantry staples. Who doesn’t always have a bag of carrots in their fridge? This is important as I still can’t be bothered doing a grocery shop post-Christmas. Last but definitely not least, its cheap as chips! I’m sure I’m not the only one attempting to cut the budget a little this January after a big December. This will probably become a little staple in my house now since it works out at roughly $1 per serve! Plus it was so easy and makes plenty of leftovers, which I’m going to start needing again for my return to work next week. Why do holidays go so quick!?
Most important of all though is the nutrition. This soup is full of all the good stuff, plus it’s vegan which is awesome since many of us are trying to eat a few meals a week meat-free. You have your serves of veg, protein from the lentils, amazing garlic and of course the most wonderful thing that is turmeric! Turmeric has to be one of my absolute favorite ingredients to cook with. Where do I even begin? This stuff is incredible for you. It has amazing anti-inflammatory properties which could help reduce the severity of things such as arthritis and help relieve pain. It improves liver function. This is a big one since your liver is an organ responsible for removing toxins from your body. It also aids digestion. I love this one. Gut health is so incredibly important to your overall well-being. At different points in time over the last 4 years, I have had up and downs in regards to my gut health. At my worst, I truly realized the importance of gut microbiome health. It was then that I started really loving ingredients like turmeric and all its superfood goodness. I know now that food truly is medicine.
A bowl of golden vegan goodness with turmeric, carrot, garlic, and lentils
- 7 large carrots chopped into large chunks for roasting
- 1 large brown onion chopped into large chunks also
- 6 whole garlic cloves
- 1/2 cup unsalted cashews
- 1/2 red lentils
- 4 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground ginger
- 1 tablespoon honey
- 2 tablespoons turmeric
- 1 coriander root (cilantro)
- 5 cups water
- fresh red chili for garnish (optional)
- In a large bowl mix 2 tablespoons olive oil, all the spices, and honey to make a dressing.
- Add carrots, onion, and garlic into the bowl and coat with dressing.
- Transfer to a lined baking dish and put into a preheated 180-degree celsius oven for 45 minutes
- In a large pot heat 2 tablespoons of olive oil and fry chopped coriander root, cashews and red lentils.
- Add the roasted vegetables to the pot and cover with the water.
- Cook for a further 15 minutes or until lentils are cooked.
- Then using a stick or ordinary blender, blitz until smooth.
- Serve in soup bowls and garnish with fresh chili and coriander if desired.