Purple Carrot and Lentil Soup
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Recipe type: Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This super yummy carrot and lentil soup is super filling and perfect for warmth during those chilly autumn days! Can be eaten either as a starter or a main.
Ingredients
For the Soup
  • 2 purple carrots (150g)
  • 2 orange carrots (150g)
  • 2 tbsp coconut oil
  • ½ cup french puy lentils (160g)
  • 1 clove of garlic, minced
  • Half a red onion, chopped
  • 1 tbsp mixed dried herbs
  • 2 tsp paprika
  • 750ml water or veggie stock
  • Juice of half a lemon
  • 3 tbsp nutritional yeast
  • 2 handfuls kale leaves
  • Salt and pepper to taste
For the Mushrooms
  • 1 cup chestnut mushrooms (75g)
  • 1 tbsp coconut oil
  • 1 tbsp mixed dried herbs
Instructions
Make the Soup
  1. Start by chopping your carrots. If you've got a food processor, simply use the thin disk to chop the carrots to about 3-5mm. If not, use a sharp knife!
  2. Heat the coconut oil on medium-high heat in a large pan and add your onions. Once they are slightly translucent (about 2-3 minutes) add in the garlic, paprika, and herbs. Turn the heat down to medium and let the onions, garlic, and spices cook together.
  3. In the meantime, wash your lentils. After about five minutes, add them to the pan along with the water/stock.
  4. Bring to a boil and let simmer for about 45 minutes, adding the kale leaves after 40 minutes and the lemon and nutritional yeast when the cooking is done! The lentils should be soft but not mushy.
Make the Mushrooms
  1. Clean your mushrooms with a paper towel to remove the dirt and chop them into quarters.
  2. When the soup is almost done, heat up the coconut oil on medium heat in a saucepan and add your mushrooms and herbs. Stir until the mushrooms are completed coated, on an even layer. You want to hear a sizzle!
  3. Mushrooms are done when quite browned and most of the moisture is gone from the pan!
To Serve
  1. Simply serve your soup in bowls and add your mushrooms on top! Sprinkle some more pepper, a little bit of nutritional yeast, some fresh herbs, and serve!
Notes
I love adding fresh herbs! Parsley and coriander both would work wonderfully with this soup!

This can serve as a main for two people or as a starter for 4, as it's quite a filling soup (especially if served alongside some bread!)
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/carrot-and-lentil-soup