A wonderfully nourishing bowl of sunshine soup – full of vitamin A in the form of Beta-carotene – eat this – and you’ll be able to see in the dark! Or so my mum used to say when trying to get me to eat my carrots! It may not give you x-ray night vision but it is responsible for playing a role in eye health and since turning 42 and being told I need to wear glasses (quite a life change when you’re not used to them!) I think I might actually bathe in this soup – eye health is sooo important for obvious reasons and it’s something I want to give my body the best chance of preserving – queue this bright orange soup!  It can also help with skin health with it’s high antioxidant content and hey – it tastes pretty good too! BONUS! 😉

Top with some Spiced Crunchy Baked Chickpeas for extra protein and crunch.

All soups are super quick and easy to make.  I have given up on frying my onions until soft before adding the remaining ingredients and stock when making soup because, quite frankly, it doesn’t make much difference to the taste and it takes out a whole step of the process – which is always welcomed!  So, once you’ve prepped the ingredients, you can just throw it all in a pan, cover with water, bring to the boil and simmer for 30mins before blending until smooth.

This recipe makes about 3-4 servings – depending on how big your bowls are 😉

Begin by assembling all of the ingredients together.  You will need;

  • 2 cloves garlic – peeled
  • 2″ piece root ginger – peeled
  • spice mix of 1tsp each of ground cumin, coriander, turmeric, mild chilli powder, sea salt & black pepper
  • 1 vegetable stock cube – crumbled
  • 2-3 brown onions – peeled, roughly chopped
  • 100g red lentils – rinsed well
  • 300g butternut squash – peeled, cubed
  • 300g carrots – peeled, roughly chopped

Place all of the prepared ingredients into a large pan, almost cover with water, bring to the boil, then leave to simmer, covered, for about 25-30mins or until soft enough to blend.

Once cooked, use a stick blender to blend together until silky smooth.  Add extra seasoning if needed before serving.

Top with Spiced, Crunchy Baked Chickpeas and any fresh herbs you have handy and serve.

Store any remaining in the fridge in a suitable container for up to 3 days.

Sunshine Orange Soup: Carrot, Butternut & Red Lentils

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Joanne

Ingredients

  • 2 cloves garlic peeled
  • 2" piece root ginger peeled
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • .5 tsp mild chilli powder
  • 1 pinch sea salt & black pepper
  • 1 vegetable stock cube crumbled
  • 2 brown onions peeled, chunky chopped
  • 100 g red lentils rinsed well
  • 300 g butternut squash peeled, cubed
  • 300 g carrots peeled, chopped

Instructions

  1. Begin by assembling all of the ingredients together. 

  2. Place all of the prepared ingredients into a large pan, almost cover with water, bring to the boil, then leave to simmer, covered, for about 25-30mins or until soft enough to blend.
  3. Once cooked, use a stick blender to blend together until silky smooth. Add extra seasoning if needed before serving.
  4. Top with Spiced, Crunchy Baked Chickpeas and any fresh herbs you have handy and serve.

    Store any remaining in the fridge in a suitable container for up to 3 days.

 

 

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