CARROT AND GINGER SOUP (WITH A DIFFERENCE)

 

  • 1 tsp olive oil

  • 1 onion, diced

  • 1 teaspoon of anise seeds,

  • 2 tsp of ginger root, grated

  • 2 large carrots, grated

  • 1 cinnamon stick

  • 600ml of vegetable stock

  • 1 tin of brown lentils (or prepare dried lentils)*

  • Coriander to serve

 

In the oil sweat onion, star anise and ginger.  Add carrots, cinnamon stick and stock.  Simmer for 15-20 minutes.  Remove the cinnamon.  Blend then add the lentils.  Reheat through if need, serve with a scatter of coriander leaves.  

 

* All tinned food used should be BPA free and ideally organic.  There are some excellent, inexpensive brands in your local supermarket.

 

Recipe modified from ‘the fast diet recipe book’ by mimi spencer

© 2019 Helen Shaylor.