1⁄2 small onion, finely chopped
1 large carrot, shredded
1 tsp olive oil
3 cups pure carrot juice
1 cup lentils
Sea Salt, 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.
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.