Carrot & Ginger soup

A Sweet and lightly spiced soup. Great served with freshly toasted sourdough for dunking.


  • Olive oil
  • 600g carrots (sliced)
  • 100g lentils
  • 1 onion (sliced)
  • 2 garlic cloves (peeled & grated)
  • A small piece of ginger (peeled & grated)
  • 1 vegetable stock cube
  • 1/4 tsp freshly ground nutmeg
  • Water
  • Salt & Pepper (to taste)


Heat a little oil in a large saucepan. Fry the onion and garlic for a couple of minutes until soft.

Add the rest of the ingredients to the pan, just covering with water.

Bring to the boil, and simmer for around 20-30 mins until the carrots are soft.

Blitz the mixture with a hand blender and serve immediately.

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