In winter, I slow everything down — including how I cook. This soup is a favorite when the days are short and the light feels soft. It’s full of root vegetables, gently spiced, and deeply grounding.

There’s no rush in this recipe. Just a pot, a spoon, and time.

Here is how I do it

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Carrot, Lentil & Ginger Soup
warming, grounding, and beautifully simple
Serves 4

Ingredients
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tsp grated fresh ginger (or ½ tsp ground ginger)
½ tsp ground cumin
500 g (about 3–4) carrots, peeled and sliced
100 g (½ cup) red lentils, rinsed
800 ml (about 3½ cups) vegetable broth
Salt and black pepper to taste
Optional squeeze of lemon juice or swirl of coconut milk for serving
Optional garnish chopped parsley, pumpkin seeds, or chili oil

Instructions

Sauté the aromatics
Heat the olive oil in a large pot. Add the onion and cook gently for 5–6 minutes, until soft. Add garlic, ginger, and cumin, and stir for another minute.

Add carrots and lentils
Stir in the carrots and lentils. Pour in the vegetable broth and bring to a boil. Then reduce heat, cover, and simmer for 20–25 minutes, or until everything is tender.

Blend until smooth
Use an immersion blender to puree the soup until smooth (or blend in batches in a blender). Add a little water if needed to adjust thickness.

Season and finish
Add salt and pepper to taste. Just before serving, brighten with a touch of lemon or soften with a spoonful of coconut milk, if desired.

Serve with softness
Spoon into warm bowls and garnish with a little something beautiful — herbs, seeds, or just quiet steam.

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This soup holds stillness in every bite. It’s not bold or flashy — just deeply kind. And some days, that’s exactly what we need.

With care,
Heartfelt Recipes