A fall recipe: Carrot ginger soup

Soothing, delicious and beautifully bright, our carrot ginger soup screams fall from a distance. Oh, and it’s super easy to make. What’s not to love?

Serves 4


  • 600 g medium carrots, washed, peeled and cut into chunks.
  • 135 g red split lentils, rinsed and drained. 
  • 1 onion, sliced. 
  • 3 tsp finely grated ginger
  • 1 tsp turmeric
  • 1½ l water
  • 2 tbsp extra-virgin olive oil
  • 4 tbsp coconut milk
  • A pinch of sea salt
  • A pinch of fresh parsley for garnish
  • Some pumpkin seeds for garnish


  1. In a large pot, heat the olive oil, add the finely chopped onion and cook it until it starts to soften.
  2. Add the carrot chunks and drained lentils to the pot. Stir for a couple of minutes and then add the water, salt, grated ginger, and turmeric.
  3. Bring to the boil and let it simmer for 20 minutes before removing from the heat.
  4. Blend the soup until smooth using a blender.
  5. Sprinkle the soup with the finely chopped parsley, a tablespoon of coconut milk per serving, some pumpkin seeds and serve while it’s still hot.
  6. Serve with sourdough bread (best if from The Sussex Kitchen). 

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