Carrot, Red Lentil & Cardamom Soup

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Preparation time: 10min

Cooking time: 35min

SF, DF, GF, Great for Kids

After my recent tragic loss of my baby I have been in full healing mode. Healing for my body and for my heart.

So I have been craving lots of warming and comforting dishes. The kind of meals that warm you from the inside out and leave you feeling warm and comforted for hours afterwards.

In macrobiotics, spices are all about stimulating and warming our heart – perfect for when our heart feels broken and our heart energy is low. So creating this soup was exactly what I needed. Turmeric is an amazing anti-inflammatory and incredibly healing spice; cardamom is deeply warming and adding the vibrancy and aromatic flavour of the fennel seeds all together this soup is a full on heart healing and heart warming experience.

I hope you and your heart enjoy its healing properties as much as I have. Nicky x

INGREDIENTS(Serves 4 people)

  • 700g Carrots (4 med/large)
  • 150g Red Lentils
  • 2 White Onions
  • 2 Large Garlic Cloves
  • 1 Tsp Turmeric
  • 1 Tsp Cardamom
  • 1/2 Tsp Fennel Seeds, finely ground
  • 4 Pinches Sea Salt
  • 500-600ml Vegetable Stock

Toppings

  • Oat Cream
  • Crushed Red Peppercorns
  • Crushed Coriander Seeds
  • Fennel Fir
  • Finely Ground Fennel Seeds

Method:

– Finely mince onions and slice garlic
– Heat up organic sesame oil, olive oil or ghee in a soup pot and fry onions with a good pinch of sea salt on medium heat until they turn translucent
– Once they are starting to sweat, add the garlic and fry for another 2mins – mixing well to make sure the garlic doesn’t burn
– Add peeled and finely sliced carrots with another good pinch of sea salt. Mix well and turn heat down low and leave to sweat for 7-10mins or until they are softening and their natural juices are coming out.
– Now add ground cardamom, turmeric powder and finely ground fennel seeds and toast for a few mins
– Add red lentils and mix in well for another mine or so then add vegetable stock (or water and a stock cube) and let the soup simmer on low for another 10mins or until lentils and veg are lovely and soft
– The lentils may soak up all the liquid so add more stock if needed
– Once everything is soft and cooked, blend until creamy. Get it back on a low heat and season with 2-3 pinches sea salt and 2-3 grinds black pepper
– Serve with a lovely swirl of oat cream, fresh fennel fir, crushed red peppercorns, crushed coriander seeds and sprinkle of finely ground fennel seeds

Enjoy x

 

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