Creamy Ginger Cilantro, Thai or Lentil Carrot Soup
Comments: Serve along with a country-style round loaf of bread.
For a complete meal, add some cooked chicken dices, legume such as red kidney beans and chick peas, or shelled shrimps, to the soup. Serve along with whole grain bread and yogurt for a balanced meal.
Servings: 4 to 6
  • 2 tablespoons [30 mL] olive oil
  • 1 onion, finely chopped
  • 2 pounds [900 g] carrots, peeled then sliced
  • 5 cups [1.25 L] chicken broth
  • Salt and pepper, to taste
Creamy Ginger Carrot Soup
  • 4 teaspoons [20 mL] ground ginger
  • 1 cup [250 mL] freshly chopped cilantro, more to decorate
Creamy Thai Carrot Soup
  • 1 cup [250 mL] light coconut milk
  • 1/4 cup [60 mL] freshly chopped chives, more to decorate
  • 2 teaspoons [10 mL] turmeric
Creamy Lentil Carrot Soup
  • 1 cup [250 mL] mixed sweet pepper and zucchini strips
  • 1 1/2 cup [375 mL] drained canned lentils
  • 3/4 cup [175 g] Parmesan cheese shavings, more to decorate
  • Heat olive oil into a large casserole.
  • Add carrot slices then pour in chicken broth.
  • Cook over medium heat for 20 to 25 minutes, until carrots are tender.
  • Salt and pepper to taste then pour into the bowl of a food processor.
  • Puree until smooth thne pour soup back into casserole.
  • To taste, mix in ground ginger and freshly chopped cilantro
    coconut milk, freshly chopped chives and turmeric
    mixed sweet pepper and zucchini strips, drained canned lentils and Parmesan cheese shavings.
  • Reheat soup stirring, until hot.
  • Serve, decorated with a little fresh cilantro, chives or cheese shavings according to chosen option.