Carrot & Lentil Soup
Gluten Free: undefined
Vegetarian: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1 Tbsp + 1 tsp olive oil
2-1/2 cups carrots, chopped
1 cup red bell pepper, diced
1 large shallot, chopped
5 cloves garlic, minced
1 Tbsp fresh ginger
1 tsp ground ginger
1 cup dried red lentils
5 cups vegetable broth
1-1/2 Tbsp Worcestershire sauce
1-1/2 Tbsp coconut aminos
3 Tbsp tomato paste
Sea salt and pepper to taste
12 Tbsp pumpkin seeds (3 Tbsp per serving)
Directions
Heat oil in a pot over medium heat. Add carrots, red pepper, and shallots. Cook until the vegetables start to brown.
Add garlic and fresh ginger. Cook for another two minutes.
Add lentils and ginger. Stir to combine.
When lentils are lightly toasted add broth, Worcestershire sauce, coconut aminos, tomato paste, salt, and pepper. Stir to combine.
Bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes or until the lentils are softened.
Remove from heat. Use a blender or immersion blender until soup is creamy or to desired thickness.
Divide into 4 equal servings. Top each serving with 3 Tbsp pumpkin seeds.