There is always something comforting about home-made soup. Quick and easy thanks to pressure cooking, this plant-based Carrot, Ginger & Lentil soup is perfect for the cooler months as it is packed with anti-inflammatory medicinal properties. This generous recipe is a great way to have your daily dose of veggies and takes only 15 minutes to cook which makes it perfect especially for those who are time-poor.
Time: 25 minutes
Recipe by: Rosie Mansfield
3 tbsp extra virgin olive oil
1 brown onion chopped
3 cloves garlic roughly chopped
1 tbsp ginger fresh, grated
1 tsp turmeric fresh, grated
1 tsp black pepper ground
1 tsp salt
500g carrots, grated
2- 2.5L vegetable stock
1 cup dried red lentils
Tamari pumpkin seeds
In the Tefal ClipsoMinut' Perfect Pressure Cooker, sauté the onions in extra virgin olive oil for 2-3 minutes. Add garlic, ginger, turmeric, carrots and lentils. Cook for 2-3 minutes. Pour over stock and season with salt and pepper.
Pressure cook for 10-15 minutes.
Puree the soup with a hand blender.
Serve with some dollop coconut yoghurt, tamari toasted pumpkin seeds and coriander.