My mother-in-law Roz adored sunflowers. If the pop of yellow can instantly cheer up a room, her kitchen could be described as happy in overdrive. From the dish towels to the soap dispenser to the spoon rest, cheerful sunflowers adorned every corner. She passed away last October, and I’ve been buying sunflower bouquets all month in celebration of her life. With fall’s colours at peak levels, you can’t help but notice this brilliant yellow everywhere. I’ve been so inspired that I’m on a yellow kick in my own kitchen. Lately you’ll find me well-stocked with lemons, pineapple and turmeric. Turmeric’s numerous health benefits are linked to preventing depression, high blood pressure, Alzheimer’s, and more due to its inflammation-fighting properties. No wonder it’s such a cheerful colour. These days I like to cozy up with one of my favourite homemade soups. Lentil & Carrot. It’s packed with feel-good vitamins and minerals, so it can help keep your immunity in check this season.
(Wondering why I’m now writing about soup recipes? Let me catch you up.)
If you’re trying to incorporate more plant-based proteins into your diet, lentils are a great option. Get this: when you combine them with a whole grain, they provide the same quality protein as meat. I fix a side of whole grain toast, but why not get fancy with homemade, whole grain croutons?
In most of my own recipes, quantities are open to modifications. Sometimes I add a sweet potato to this soup. Adjust amounts as needed. You can make the Golden Paste ahead of time and keep extra in the fridge for soups and smoothies.
1 sweet onion, chopped
2 tablespoons fresh ginger, finely chopped
4 – 5 large carrots, coarsely sliced
2 quarts chicken or vegetable broth
1 cup split red lentils
1 cup Grace brand powdered coconut milk
2 tablespoons coconut oil
½ cup Golden Paste (see recipe here)
½ teaspoon black pepper
½ -1 teaspoon cumin
½ – 1 teaspoon cayenne pepper
Salt to taste
- Sauté the onions and ginger in a large pot over medium high heat using half of the coconut oil until onions are soft and translucent.
- Add the carrots and the rest of the oil, then turn the heat down to medium. Cook uncovered, stirring occasionally, until the carrots are sweaty and have begun to soften a bit on the outside.
- Pour in enough broth to cover the carrots. Use broth or a mixture of broth and water. Turn the heat up to high.
- Once boiling, stir in the lentils. Turn the heat down to a low simmer and cover for 5 -10 minutes.
- Soup is done when the carrots are soft enough to easily slice through.
- Cool the contents until you can safely blend. Now power up the Magic Bullet© and blend until smooth!
- Return pot with blended soup to the stove. Reheat over medium low heat. Stir in coconut milk, Golden Paste and seasonings to taste.
- Serve immediately or cool to store in containers.
Have a favourite recipe? Share away!
Ready to Netflix and chill with your soup? Check out Yellow Part Two.