Tasty soup with carrot, pumpkin and lentils. This soup is absolutely delicious. Gluten-free, vegetarian and easy to cook in under 25 minutes. Serve with gluten-free bread.
Carrot-pumpkin-lentil soup
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
Calories: 250
Carrot-pumpkin-lentil soup
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Serves: 4
- Calories 250
Ingredients
- 4 cm ginger, fresh
- 500 g carrot
- 400 g pumpkin, pieces
- 200 g red lentils, dried
- 1 l vegetable stock
- cress, to garnish
- salt
- pepper
Optionally
- Yoghurt or coconut cream (as a vegan option)
Method
- 1)
Peel the ginger and cut into thin slices. Cut the carrots into 1 cm thick slices.
- 2)
Put the ginger, carrot, pumpkin pieces, red lentils and vegetable stock in a large pan.
- 3)
Bring to the boil and cook with the lid on the pan for 15 minutes over a low heat until the lentils are cooked.
- 4)
Puree the soup with a hand blender. Garnish with cress and optionally a dollop of yogurt or coconut cream.
Nutrition
| Calories | 250 |
| Fat | 2g |
| Saturated Fat | 1g |
| Carbohydrates | 40g |
| Protein | 15g |
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