Carrot and red lentil soup

The flu season is here, and my family and I have already had our share over Christmas. I don't mind so much having a cold, but loosing my taste buds is the absolute worst. A sore throat is also not a wish because food is anything but pleasurable. Looking for healthy easy meals to eat might seem difficult when you are sick but what could be better then a fresh homemade soup made in 30 minutes?!

Carrots are high in beta carotene and packed full with vitamin A, C and calcium. Red lentils are high in iron and are great in soups as they cook quicker then other lentils and can be a good substitute for meat or when they are the only thing available in your cupboard.

The south beach Indian soup that I have shared before is one of my mostly viewed posts, and is definitely the inspiration of this delicious carrot and lentil soup.

I wanted a good healthy soup that did not need to be chewed, therefor it became a vegetable soup, and the chicken bouillon can easily be substituted with a vegetable bouillon for a vegetarian dish. Now that the family is better we still enjoy this soup that is inexpensive and quick to make on those colder days :)

500g carrots (chopped)

1 cup red lentils

1 medium onion (sliced)

3-4 garlic cloves or one whole solo garlic as I used here (minced)

1 tablespoon fresh ginger (minced)

2 chicken bouillons 

1-2 tablespoons olive oil

1 liter water

1 teaspoon curry

1/2 teaspoon chili flakes

salt to taste

Cilantro (koriander) for garnish *optional*

Start by washing, peeling and chopping carrots, slice the onion, and mince garlic and ginger. Heat the oil in a large pot and fry the vegetables for 5 minutes.

Stir in the lentils and pour over water with the bouillons.    

Let simmer 15 minutes and then mix everything in a blender or use a stick blender and then return to the pot. Season the soup as spicy as you like, but the amount I have here is a pleasant one.

Garnish with cilantro and serve with bread if you like, but this soup alone is great!

Bon Appetit!