Carrot and Lentil Soup

Suits all doshas

Serves 2 generously

2 teaspoons ghee or vegetable oil
½ medium onion, chopped
¼-ounce piece ginger, roughly chopped
2 small garlic cloves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
Salt and lots of freshly ground black pepper
11 ounces carrots, sliced
2 tablespoons red lentils, washed
½ teaspoon vegetable bouillon stock powder, dissolved in 2-¾ cups water
Handful of cilantro

Heat the ghee or oil in a small nonstick saucepan. Add the onion and cook gently until golden, then add the ginger and garlic and stir for 40 to 60 seconds. Add the spices and seasoning; stir for 20 seconds. Add the carrots, lentils, and stock. Bring to a boil, then cover and simmer for 20 minutes.

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 cilantro.


From Anjum's Eat Right for Your Body Type
by Anjum Anand, published by Da Capo Lifelong