Carrot and Parsnip Soup with Red Lentils Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

PORTIONS: 8

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ORGANIC INGREDIENTS

  • 30 ml (2 tbsp) olive oil
  • 2 yellow onions, coarsely chopped
  • 2 garlic cloves, pressed or minced
  • 560g (4 cups) sliced carrots
  • 420 g (3 cups) sliced parsnips
  • 15 ml (1 tbsp) fresh ginger, grated
  • 2.5 ml (1/2 tsp) ground cumin
  • 2.5 ml (1/2 tsp) ground turmeric
  • 2.5 ml (1/2 tsp) curry powder
  • 2 pinches cayenne pepper
  • 1 ml (1/4 tsp) salt
  • 200 g (1 cup) dry red lentils, rinsed and drained
  • 1 litre (4 cups) chicken stock (or vegetable stock for a vegan version)
  • 250 ml (1cup) canned coconut milk

PREPARATION

  1. In a large saucepan heat oil.  Add onions, garlic, carrots and parsnips.
  2. Cover and cook over low heat for about 10 minutes, stirring frequently.  Add a little water if necessary, to make sure the vegetables do not stick to the bottom of the pan.
  3. Add ginger, spices and salt. Cook for 1 minute, stirring.
  4. Add lentils, chicken (or vegetable) broth and coconut milk.
  5. Bring to a boil, cover and simmer for about 30 minutes over low heat, until vegetables are cooked through.
  6. Reduce to desired consistency in a blender.  Add a little water, if necessary, to obtain the desired consistency. Adjust seasoning to taste.

 

Carrot and Parsnip Soup with Red Lentils Gluten-free, dairy-free (casein-free), hypotoxic and vegan By: Cuisine l'Angélique

This protein-rich soup enchants with its tasty blend of spices inspired by Indian cuisine.

HEALTH TIP

* Parsnips are among the so-called "old fashioned” vegetables that we sometimes forget to incorporate into our diet. Rich in vitamins and minerals including magnesium, phosphorus and potassium, parsnips bring a special touch to this soup with its naturally sweet taste. Enjoy this winter vegetable in several forms: soup, puree, or by combining it with other vegetables such as potatoes, sweet potatoes, carrots or turnips.