Spiced Roasted Carrotand Lentil Soup

​Serves 4⁠


2 tbsp EVOO or coconut oil⁠ ⁠
3 lrg carrots, diced small⁠
1 med onion, diced small⁠
2 ribs celery, diced small⁠
1 tbsp ginger, minced⁠
3 lrg garlic cloves, minced⁠
1 1/3 cups red lentils, rinsed⁠
5 cups vegetable stock
2 bay leaves⁠
1 tbsp mild curry powder⁠⁠
2 tsp ground cumin⁠⁠
2 tbsp tomato puree
1 tsp paprika⁠ ⁠
1 tsp salt⁠⁠
1 tsp black pepper⁠
1 cup coconut milk⁠
1 tsp apple cider vinegar⁠

Thai Topper:
1 tbsp EVOO or coconut oil⁠
2 inch ginger, thin matchsticks ⁠
1 small red chilli, thinly sliced⁠
2 garlic cloves, thin slices⁠
2 tbsp fresh coriander leaves⁠


1. Heat 2 tbsp olive / coconut oil in large soup pan over medium heat. Add carrot, onion, celery and fry for 5 minutes until carrots soften. Add ginger, garlic, spices, bay leaves, lentils, salt, pepper and fry for 1 minute. ⁠

Add tomato puree + stock. Bring to boil then simmer for 20 minutes or until lentils are cooked to your liking and the soup is thick. ⁠

Add coconut milk, acv, adjust seasoning and spicing to taste.

Heat oil in a clean pan. Add ginger, garlic chilli and fry for 2 minutes until crisp, add the coriander for the last 1 minute.⁠

Spoon soup into bowls and top with Thai topping, kraut, croutons and a drizzle of coconut milk if desired.