I used to love eating lentils, particularly in soups. Why not have them occasionally, even if they’re not strictly primal? As long as they don’t make up the staple part of your diet, they’re not so bad. This is another carrot soup – carrots are in season at the moment so we have an abundance of them.
Ingredients – serves 2-3
2 cloves garlic
1 tbsp. oil
5-6 medium carrots
1 tsp ground cumin
½ tsp ground coriander
½ tsp chilli powder
3 cups vegetable stock
1 tbsp vinegar (I use apple cider) or lime juice
½ cup coconut milk
Salt and pepper to taste
Finely dice the onion and garlic, and peel and chop the carrots into small pieces. Heat the oil in a large pot. Once hot, sauté the vegetables until aromatic and soft (about 5 minutes). Add the spices and stir for another minute.
Pour in the vegetable stock and bring to the boil. Simmer for 35 minutes until carrots are cooked through. Add the vinegar and coconut milk and stir to combine. For this soup, I didn’t blend until completely smooth. I blended about half of it, and left the rest chunky. But do as you please! Taste, and season with salt and pepper. I used about 1/2 tsp salt and a few twists of freshly ground pepper.
Garnish with parsley and a sprinkle of chilli powder.