There is nothing I love more than having a hot meal on a cold day, cozied around the table with Ryan, a nice glass of wine, and Sadie underfoot. And the perfect hot meal on any January afternoon is soup.
Soup, as you might have noticed if you're a frequent reader of this blog, is my Winter food staple. I make at least one soup a week, sometimes two. I try to make a batch that yields a minimum of 4-6 servings, but often double that, so I am certain to have leftovers.
This soup is packed with fibrous lentils, anti-oxidant filled and digestion boosting ginger, and anti-inflammatory detoxifying turmeric. And, putting the soup together could not be easier. Just give the ingredients a quick toss in the soup pot and let them simmer away. You could certainly eat the soup chunky, but I liked the thick creamy texture that was created by blending it with an immersion blender.
I made this soup with low sodium vegetable stock, but I think you could cut the stock in half and sub in a can of full fat coconut milk to make for a creamier texture if you want a richer soup. Either way, this soup is one that will stay in my Winter soup circuit for years to come.
Here's the recipe.
Red Lentil and Turmeric Soup
Serves 4-6
Ingredients
1 3/4 cups red lentils
1 container of Trader Joe's mirepoix (or 2/3 cup each of diced onion, carrots, and celery)
1 box (4 cups) low sodium vegetable broth + 2 additional cups low sodium vegtable broth or 1 can of full fat coconut milk
1 1/2 tablespoons minced garlic
1 1/2 tablepsoons peeled and grated ginger
1 1/2 teaspoons turmeric
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 tablespoons lemon juice
1 1/2 teaspoons coconut oil
Toasted pumpkin seeds or crunchy garbanzo beans, to garnish
Method
Add all the ingredients to a medium sized soup pot and bring to a boil. Reduce heat and simmer for 15 minutes or until the lentils are cooked.
Using an immersion blender, puree soup until creamy.
Pour into serving bowls and garnish with pumpkin seeds or crunchy garbanzo beans. Serve hot.
Enjoy!
Recipe inspired by one found at detoxdiy.com.
Soup, as you might have noticed if you're a frequent reader of this blog, is my Winter food staple. I make at least one soup a week, sometimes two. I try to make a batch that yields a minimum of 4-6 servings, but often double that, so I am certain to have leftovers.
This soup is packed with fibrous lentils, anti-oxidant filled and digestion boosting ginger, and anti-inflammatory detoxifying turmeric. And, putting the soup together could not be easier. Just give the ingredients a quick toss in the soup pot and let them simmer away. You could certainly eat the soup chunky, but I liked the thick creamy texture that was created by blending it with an immersion blender.
I made this soup with low sodium vegetable stock, but I think you could cut the stock in half and sub in a can of full fat coconut milk to make for a creamier texture if you want a richer soup. Either way, this soup is one that will stay in my Winter soup circuit for years to come.
Here's the recipe.
Red Lentil and Turmeric Soup
Serves 4-6
Ingredients
1 3/4 cups red lentils
1 container of Trader Joe's mirepoix (or 2/3 cup each of diced onion, carrots, and celery)
1 box (4 cups) low sodium vegetable broth + 2 additional cups low sodium vegtable broth or 1 can of full fat coconut milk
1 1/2 tablespoons minced garlic
1 1/2 tablepsoons peeled and grated ginger
1 1/2 teaspoons turmeric
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 tablespoons lemon juice
1 1/2 teaspoons coconut oil
Toasted pumpkin seeds or crunchy garbanzo beans, to garnish
Method
Add all the ingredients to a medium sized soup pot and bring to a boil. Reduce heat and simmer for 15 minutes or until the lentils are cooked.
Using an immersion blender, puree soup until creamy.
Pour into serving bowls and garnish with pumpkin seeds or crunchy garbanzo beans. Serve hot.
Enjoy!
Recipe inspired by one found at detoxdiy.com.