Carrot, Lentil, Ginger Soup

Serves 4


  • 1 tbsp. extra virgin olive oil
  • 1/2 medium onion, chopped
  • 1 cloves garlic, crushed
  • 1 tbsp. chopped fresh ginger
  • 4 large carrots, peeled and chopped
  • 1/2 cup red lentils, rinsed
  • 4 cups filtered water
  • 1 tsp. sea salt
  • 1/8 cup gluten-free miso
  • Small handful fresh cilantro, chopped

Heat a 6-quart pot over medium heat. Add the oil, then add onions, sauté for 5 min or until softened. Add garlic and ginger; sauté a min more. Then add chopped carrots, lentils, water, and sea salt. Cover and bring to a boil, then reduce heat and simmer for approximately 40 min or until lentils are cooked and carrots are soft. Add the miso. Use an immersion blender to puree or blend in batches. Return soup to pot, stir in cilantro. Taste and add more miso or sea salt if desired.


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