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Orange soup

Orange soup

45 min

This creamy carrot, coconut, parsnips, and red lentil soup is easy to prepare and bursts with flavour

1 larger carrot or two smaller

1 parsnip

1/4 onion

2 cloves garlic

1 tablespoon olive oil

1 teaspoon cumin (seeds)

3/4 cup coconut milk (canned)

1/3 cup red lentils

1 + 1/2 cups water

1/2 teaspoon ginger powder

salt, pepper (to taste)

optional: sesame seeds, chili flakes, sesame oil (warm recommendation!)

STEP 1/5

Peel carrots and parsnips (if they are organic, no need for peeling, just wash them well). Cut into cubes. Finely chop the onion and garlic.


STEP 2/5

Sauté onion and garlic in olive oil until soft. Add cumin and fry briefly, then add chopped carrots and parsnips.


STEP 3/5

Simmer for a few minutes, then add hot water, lentils, canned coconut milk, ginger, salt and pepper.


STEP 4/5

Cook until the vegetables are soft, transfer to a blender and mix into a creamy soup without chunks (you can also use a hand blender).


STEP 5/5

Return to the cooking pot, taste, and put an extra seasoning if needed. Serve with toppings as desired (seeds, cold-pressed oil, spices, etc.)

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