carrot + red lentil + coconut milk soup

I pride myself on being more of a MacGyver in the kitchen than a trained chef who meticulously plans out everything she cooks. My appetite is far too impulsive for any alternative and last night was no exception.

My stomach told me it wanted soup and, since I aim to please, soup is what it got.  

I would like to add that having a well-stocked pantry and fridge does help making spur-of-the-moment meals all the easier to make. I almost always have the majority of these ingredients on hand because I cook with them so often throughout the week.



Speaking of, would you mind giving me some feedback?

I'd really love to know if any of you would be interested in more food posts? I'm no food blogger but I am a pretty good self-taught home cook. Over the past couple of years, quite a few people have asked for details on recipes I've posted over on the 'gram; it'd be easier for me to post recipes in-full here versus writing them in the comment section under a photo. Plus, here they can be categorized and logged. For example, what about a more detailed post that shows you what I buy at the market every week-- like my pantry and fridge staples-- which allow me to create these spur-of-the-moment meals? If you couldn't care less, trust me, I get it-- I don't expect anyone to give a shit about what's in my fridge. However, I love cooking and I love writing, so if you, too, enjoy cooking and enjoy reading my writing, I'm not against making this a more regular thing. Thoughts? Opinions? Please, do share!!! I mean, I do aim to please, ya know... 


Now... about that soup!

Carrot + Split Red Lentil Soup

7 carrots, peeled + chopped

1/2 yellow onion, diced

1 cup split red lentils

6 cups chicken bone broth** or vegetable stock*

12 oz full-fat coconut milk (about 3/4 of a can)

2 inch piece of ginger, grated or finely minced

3 cloves garlic, finely minced

1 inch piece of turmeric root, grated (can sub 1 tsp turmeric powder)

3 tbsp ghee** or coconut oil*

1 tbsp umami paste** (optional)

1 tbsp miso paste** 

1 tbsp thai red chili paste**

Garnish with sliced jalapeño, sliced avocado, scallions, cilantro, extra drizzle of coconut milk, and even hot sauce.

*substitute for a vegetarian version **links provided


Here's how you do it:

Sweat the onion, ginger, garlic, and turmeric in the ghee or coconut oil until all are tender and the aroma blossoms. Add your chopped carrots and sweat for about five minutes. Next, add your chili paste, miso paste, and umami paste. Stir and mix for a minute or two until the veggies are coated in the flavoring agents. 

Next, add the split red lentils. Allow them to get coated as well and toast in the pan for a couple of minutes. Add your bone or vegetable broth. (NOTE: if you are using a broth that isn't low-sodium, you will likely not need to salt your soup. If you use a low-sodium broth, wait until the soup is finished cooking to season with salt because as it reduces and thickens through the cooking process, the salt intensifies in flavor.) Bring to a low boil then reduce heat to medium-low. Simmer for about 15 minutes or until the lentils and carrots are soft and tender. Finally, add your coconut milk and stir to blend into soup. 

Ladle into a bowl and serve with your preferred garnishes. I had avocado and scallions on hand but cilantro and sliced jalapeño would be equally amazing.

Enjoy, babes!