Sweet & Sour Carrot & Lentil Soup
Thank you, Tracey Vander Valk, for this plant-based recipe!
1⁄2 small onion, finely chopped
1 large carrot, shredded
1 tsp olive oil
3 cups pure carrot juice
1 cup lentils
Sea Salt (Grinder), to taste
Turmeric & Black Pepper Blend (Grinder), to taste
1 tbsp white balsamic vinegar
1 cup finely chopped pineapple
1⁄2 lime, squeezed
1 can (14 oz/400 ml) coconut milk
- In a Multipurpose Pot, sauté onion with oil until soft.
- Add carrots and sauté a few min to soften.
- Add seasoning, carrot juice, lentils, salt, pepper, vinegar, pineapple, and lime juice. Bring to a boil, then simmer 6–8 min on low.
- Add coconut milk; simmer a few more minutes.
Per serving: Calories 360, Fat 22 g (Saturated 18 g, Trans 0 g), Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 36 g (Fibre 9 g, Sugars 18 g), Protein 9 g.
Add a cornstarch mixture if you like a thicker soup, or blend after cooking for a pureed texture. Serve piping hot or even chilled for a refreshing summer soup and add your favourite toppings like a plant-based sour cream dollop, chopped green onion or parsley, and a lime wedge.