Craving something warm, fragrant, and creamy on a cold winter day? Paranoid about catching something while everyone is sniffling, sneezing, and coughing around you? Then look no further! This immunity boosting and anti-inflammatory soup is loaded with veggies, turmeric, ginger, and spices. It’s also high in fiber and protein and has a touch of healthy fat to help keep you full and satisfied. Best of all? It’s super easy, quick to make, and yields enough to make a great grab and go lunch for the week. Trust me, your co-workers are going to ask you to swap lunches, grade school style! This tasty soup is colorful and smells divine!
Serving Size 2 cups, Makes 8-10 servings
This immunity boosting and anti-inflammatory soup is loaded with veggies, turmeric, ginger, and spices. It’s also high in fiber and protein and has a touch of healthy fat to help keep you full and satisfied.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 6 medium carrots, chopped
- 2 cups broccoli, chopped
- 1 1/2 cups dried red split lentils
- 1 1/2 cups canned fire roasted tomatoes, diced
- 8 cups low-sodium vegetable broth
- 1 1/2 cups full fat coconut cream
- 2 cups frozen green peas
- 1 TBS curry powder
- 1 TBS fresh ginger, grated
- 1 TBS fresh turmeric, grated
- Sea salt and freshly ground black pepper to taste
Directions
- Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté for 3 to 5 minutes, until softened.
- Stir in the carrots, broccoli, and red split lentils and sauté for about 2 minutes.
- Add the fire roasted tomatoes, broth, and coconut cream to the pot and bring to a boil. Reduce the heat to low and cook, covered, for 30 to 45 minutes, until the lentils are tender.
- Stir in the frozen peas, ginger, turmeric, and curry powder. Season with salt and pepper to taste.
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