Recipes

(Recipe) Warming carrot, ginger & red lentil soup

02
jan

January asks for warmth.
Not restriction. Not pressure.
Just food that supports you — quietly, steadily, and without complication.

This soup is one of those recipes you return to again and again in winter. It’s grounding, nourishing, and easy to digest. Perfect for cold days, slower evenings, or moments when you want something that truly holds you.

(Recipe) Warming Carrot, Ginger & Red Lentil Soup

January asks for warmth.
Not restriction. Not pressure.
Just food that supports you — quietly, steadily, and without complication.

Ingredients (serves 4)

1 onion, finely chopped
2 cloves garlic, minced
2 carrots, sliced
1 small piece fresh ginger (about 2 cm / 1 inch), finely chopped
1 tsp ground cumin
1 tsp ground turmeric
200 g (1 cup) red lentils
1 litre (4 cups) vegetable stock
1 tbsp olive oil
Sea salt and black pepper, to taste
Optional: a splash of coconut milk or fresh lemon juice

Instructions

Heat the olive oil in a large pot over low to medium heat.
Add the onion and garlic and sauté gently until soft and fragrant.
Stir in the carrots, ginger, cumin, and turmeric. Cook for another minute.
Rinse the red lentils and add them to the pot along with the vegetable stock.
Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, until everything is tender.
Blend slightly for a creamy texture, or leave it chunky — whatever feels right.
Season with salt and pepper. Add coconut milk for extra softness or lemon juice for brightness, if desired.