Ginger Carrot Red Lentil Soup
Author: Kirsten | My Kitchen in the Rockies
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
  • 5 large carrots, chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1½ inches fresh ginger root, peeled, grated on microplane
  • 1 teaspoon cumin
  • 1 bay leave
  • 1½ cups red lentils, picked through, rinsed
  • 6 cups good vegetable broth
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • salt
  • pepper
  • pumpkin seeds, roasted
  1. In a bigger soup pot heat oil over medium heat. Add the ginger and garlic. Stir until the garlic turns golden, about 1 minute.
  2. Add the onions and cook them until they turn soft, about 5 minutes.
  3. Add the carrots and cook for another 5 minutes.
  4. Add the lentils, cumin and bay leave. Stir and cook for one minute.
  5. Pour in the broth, bring to a boil, cover the soup and simmer on low for about 20 minutes or until the lentils are soft.
  6. Remove the bay leave and puree soup with a stick blender to the consistency of your liking. You could also add some more broth if you would like a thinner consistence for your soup.
  7. Add lemon juice and season with salt and pepper.
  8. Ladle in soup bowls and sprinkle with roasted pumpkin seeds.
  9. Serve with hearty bread on the side.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at