Island Mama

We’ve established a pleasant pattern here of working outside on Sunday mornings, then making soup for lunch and having an afternoon bonfire if the weather’s appropriate. This week’s soup was Carrot Ginger Lentil. 

Here’s the recipe: 

• 1 1/2 lbs carrots, scrubbed and sliced or shredded
• 1 1/2 cups red lentils
• 1/4 cup ginger, finely chopped (that’s about 2″ of a thick root)
• 6 cups veggie broth

1. Add the lentils and broth to a large soup pot. Bring to a boil.
2. Add carrots and ginger and return to boil. Reduce heat and simmer for about 30 minutes, until lentils and carrots are very soft.
3. Using an immersion blender, purée the soup until it is smooth. Add more broth or water to make the consistency you want.

That’s it! Enjoy! Warm, warming, wonderful.  Especially eaten outside at a picnic table beside a fire.