Spiced Carrot and Parsnip Soup with Red Lentils

5 from 6 votes

Cozy Carrot and Parsnip soup with red lentils. Full of warming winter spices this soup is warming, flavourful and very healthy too!

Prep Time15

Cook Time30

Total Time50

Course: Appetizer, Soup

Cuisine: british, Vegan

Servings:

Calories: 268kcal

Author: Louise-Claire Cayzer

Peel and chop the vegetables, into 1cm cubes. Even pieces means that they all cook evenly.
Finely chop the garlic and grate the fresh ginger.
In a large pan, sautee the onion, parsnip and carrot in olive oil until the onion is translucent.
250 g carrots, 1 large onion, 2 tablespoon olive oil, 250 g parsnips
Add to the pan the lentils, garlic, ginger and spices. Mix and put back over the heat for a minute until the spices release their aromas.
250 g red lentils, 1 tablespoon fresh ginger, 3 cloves garlic, 1 teaspoon garam masala, 1 teaspoon turmeric, ½ teaspoon cinnamon, 1 teaspoon black pepper
Add in the vegetable stock and bring to a simmer.
800 ml vegetable stock
Let simmer with a lid on for about 15- 20 minutes or until the vegetables and lentils are soft.
Remove from the heat and either use an immersion blender and blend OR let cook then blend in a jug blender.
If you need more liquid, you can add add in more stock here.
Squeeze in the lemon, then taste and add pepper or more salt if needed.
salt & pepper to taste. , 15 ml lemon juice
Heat through to serve. Serve with some vegan yoghurt, herbs and crusty bread.