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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 1 celery stick
  • 2 cloves of garlic
  • 3 cm piece turmeric root
  • 2 cm ginger root
  • 2 medium beetroots
  • 3 carrots
  • 750 ml ml vegetable stock approx.
  • ½ cup red lentils
  • 1 handful dill
  • 1 Tbsp apple cider vinegar

Method
 

  1. Peel and chop the onion, turmeric, ginger and garlic. Thinly slice the celery.
  2. Peel the carrot and beetroot, then cut them into smallish chunks.
  3. Heat the oil in a saucepan, then sauté the onion and celery for 5 minutes.
  4. Add the garlic, ginger and turmeric, then stir for a minute.
  5. Add the chopped vegetables, red lentils and stir for a minute, then add the stock.
  6. Bring to the boil and cook for 25-30 minutes. If it’s too thick, add more stock.
  7. 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.
  8. Add the vinegar and serve, garnished with dill leaves.