Turmeric Carrot Lentil Soup

This is my favorite healing, cleansing, and detoxifying Winter soup. It is warming, spicy, and so satisfying that you’ll want to make a massive batch, and freeze half of it. My Turmeric Carrot Lentil Soup is a great way of getting a shot of beautiful anti-inflammatory and anti-oxidant compounds into your lovely bod!

Ingredients

Serves 2

• 1 tbsp grape seed, avocado, or coconut oil
• 1 medium onion, minced
• 3 garlic cloves, minced
• 1 inch ginger root, peeled and minced
• 1 inch turmeric root, peeled and minced (or 1 tsp ground turmeric)
• 1 tsp ground cumin
• 1 tsp sea salt
• 1/4 tsp ground pepper
• 4 large carrots, washed and chopped
• 1 cup red lentils
• 4 cups veggie broth
• Micro greens or parsley for topping

Cashew cream

• 1 cup soaked raw cashew nuts
• 1 cup filtered water
• 1 tbsp lemon juice
• 2 tbsp Nutritional Yeast
• Salt and Pepper to taste

Dump all ingredients in a blender, and blend until smooth.

Instructions

1. Heat the oil in a large skillet
2. Add the onions and fry until soft
3. Add the garlic, ginger, turmeric and seasonings. Fry for a further 3 minutes over a low heat.
4. Add the carrots and lentils
5. Add the broth.
6. Cover the pan, and simmer for 15- 20 minutes.
7. Use an immersion blender, or regular blender to blend. If you use a high speed blender, be sure to remove the insert in the lid and cover with a dish cloth to avoid the whole thing exploding!
8. Serve with a swirl of cashew cream, and top with micro greens or chopped parsley.