Carrot and lentil soup

Carrot and lentil soup

Eat Right For Your Body Type
Lisa Linder

A delicious vibrant soup that is sweet but also savoury. The lentils give the soup body, protein and fibre, as well as many minerals. Carrots are a fantastic vegetable and are great for warming up kapha and vata, only warming up pitta slightly so pitta can enjoy this as well, especially when eaten in the cooler months. This is typical of an Ayurvedic soup as it is light, nourishing and unfussy – the simpler the food, the easier it is to digest. Eat as a starter or stir in some cooked rice for a more substantial meal.


Quantity Ingredient
1 1/2-2 1/2 teaspoons ghee or vegetable oil, (kapha 1 1⁄2 teaspoons, pitta 2 teaspoons, vata 2 1⁄2 teaspoons)
1/2 medium onion, peeled and chopped
6g fresh ginger, roughly chopped
2 small garlic cloves, peeled and roughly chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
lots freshly ground black pepper
300g carrots, peeled and sliced
2 tablespoons red lentils, washed
1/2 teaspoon vegetable bouillon stock powder, dissolved in 650 ml water
handful fresh coriander


  1. Heat the ghee or oil in a small non-stick saucepan. Add the onion and cook gently until golden, then add the ginger and garlic and stir for 40–60 seconds. Add the spices and seasoning; stir for 20 seconds. Next, add the carrots, lentils and stock. Bring to a boil, then cover and simmer for 20 minutes.
  2. Take off the heat and blend to make a smooth soup. Pour back into the pan and add extra water if the soup is too thick for your liking. Reheat, taste and adjust seasoning. Serve topped with fresh coriander.
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