Carrot Ginger Vegetarian Protein Soup
Ease of preparation: Easy, Moderate, Complex
Yield: 4 servings
Ingredients
- 3 tablespoons olive oil
- 4 onions, peeled and chopped
- 6 carrots, peeled and chopped
- 1 can coconut milk (398 ml)
- 1/2 cup long grain white rice
- 1/2 cup red lentils
- 2 cups orange juice
Method
- Place a large pot over medium-high heat and add oil.
- Add the onions and sauté until they are golden brown and soft. Add the carrots, coconut milk, rice, lentils and orange juice.
- Bring to a simmer and continue cooking until the rice and lentils are tender. Add the ginger and salt.
- Puree with an immersion blender, stand blender or food processor.
- You may also serve ‘as is’.
- Garnish with cilantro leaves.