This pretty orange carrot soup is an ultra-frugal cold weather Trim Healthy Mama-friendly E meal! Meatless, and made with no special ingredients, red lentils and a garnish of 0% fat Greek yogurt provide the protein in this dish.
Something you may not know about me: I really dislike dried beans and lentils. I’ve tried to like them because they are so inexpensive and fantastic sources of protein, but I just couldn’t, and never thought I would, but this soup changed my mind. Blended up with vegetables, dried parsley, thyme, a bit of ground ginger, and chicken broth, I can’t even tell they’re in there!
This carrot soup is nutritional powerhouse, too; both carrots and onion are high in vitamin C, garlic is anti-inflammatory, ginger relieves nausea, and lentils help lower cholesterol and stabilize your blood sugar levels, making this meal a great choice if you’re feeling under the weather. You can even replace the tiny bit of butter with coconut or olive oil to have a dairy-free, gluten-free, nut-free, egg-free, sugar-free meal.
THM Carrot Soup Recipe:
- 5-6 carrots, peeled and chopped
- 1 large onion, diced
- 1 garlic clove, minced
- 1 Tbsp butter or olive oil
- 1/2 cup split red lentils
- 5 cups chicken or vegetable broth
- 1 Tbsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp ground ginger
- sea salt and ground pepper to taste
- 0% fat Greek yogurt (to serve)
- In a large pot, saute onion in butter until clear. Add carrots. Cook for 5 minutes. Add in lentils, broth, parsley, thyme, ginger, salt, and pepper. Bring to a boil. Cover and simmer for 30 minutes or until lentils are soft.
- Cool slightly before adding to the blender and blending until smooth. Return soup to pot. Reheat to serve. Garnish with yogurt, if desired.
If you love the taste of this soup, you’ll love this Butternut Squash Soup, too. Its flavor and texture is very similar, but its made with squash and carrots instead of carrots and lentils.