This lovely bowl of soup with carrot and pistachios is a recipe from my third cookbook ‘Oh baby!’ and is a perfect example of a ‘so simple but so good’ recipe.
It’s a super easy soup that warms you up, heals and nourishes. A bowl of this golden-colored soup is everything you want when you’re not feeling too well or when you’re just craving some warmth. It’s the classic carrot and ginger combination that just works every time and the addition of lentils makes this soup gentle, but filling at the same time.
I tested the soup with regular milk and almond milk and couldn’t really taste the difference, so just use whatever you like or have on hand.
makes 4 bowls
1 tbsp ghee or olive oil
1 tsp ground cumin
1 inch / 2 cm fresh ginger, peeled and grated*
21 oz (600 g) carrot, peeled and chopped
heaping 1/2 cup (120 g) red lentils, rinsed and drained
4 cups (1 liter) vegetable stock
¾ cup (100 ml) milk
to serve: creamy yogurt + pistachios, coarsely chopped
extra: stick blender
* You could also use ground ginger instead
Heat the ghee or olive oil in a soup pan and pan-fry the cumin and ginger until they start to smell amazing. Add the carrots and lentils and give it a good stir, so that everything is covered in a layer of spices.
Add the stock and milk and leave to simmer for 15-20 minutes, or until the carrots are cooked and soft and the lentils are slightly lighter in color.
Blend everything together until you’ve got a thick, creamy soup. Serve with a scoop of creamy yogurt (I use full-fat Greek yogurt) and sprinkle over the pistachios.
