Spiced beetroot, carrot and lentil soup
During the winter time we crave hearty soups and stews. This spiced beetroot, carrot and lentil soup is vegan, healthy and filling – perfect when you’re feeling a but run down. If you can’t find turmeric root, just use turmeric powder, about ½ teaspoon should be enough. Serve it with wholesome bread rolls or flatbread.
Ingredients
Method
- Peel and chop the onion, turmeric, ginger and garlic. Thinly slice the celery.
- Peel the carrot and beetroot, then cut them into smallish chunks.
- Heat the oil in a saucepan, then sauté the onion and celery for 5 minutes.
- Add the garlic, ginger and turmeric, then stir for a minute.
- Add the chopped vegetables, red lentils and stir for a minute, then add the stock.
- Bring to the boil and cook for 25-30 minutes. If it’s too thick, add more stock.
- When the vegetables are tender, turn off the heat. Add the dill, then process the soup until you get a smooth or textured soup, according to your liking.
- Add the vinegar and serve, garnished with dill leaves.