carrot, orange and red lentil soup
Soups are a fantastic way to add more vegetables to your or your family’s diet. Carrots are naturally sweet and with the addition of oranges this is perfect for kids of all ages! It goes down a treat with our families.
1 tablespoon avocado oil
1 large leek
1 white onion
6 large carrots
100g red lentils
500ml chicken or vegetable stock
zest and juice of 1 orange
thumb-sized piece of ginger, grated
prep time: 30 mins
Heat the avocado oil in a large pan.
Finely slice the onion and leek and add to the pan.
Sauté the onion and leek over a gentle heat for 8 minutes.
Scrub the carrots if organic or otherwise peel and then slice.
Rinse the red lentils well under cold running water.
Zest the orange and squeeze the juice.
When the onions and leek are cooked, add the carrots, lentils, ginger and orange zest to the pan.
Add the stock, bring everything to the boil and then simmer for 25 minutes until the lentils and carrots cooked.
When cooked add the contents of the pan and the orange juice to a food blender and blend until smooth.
Season with black pepper and serve.
the health boost tip
A vibrant soup perfect for any age. This can be frozen in individual portions for another day.
Carrots are packed with beta-carotene, fibre and vitamin K. Beta-carotene is an antioxidant that your body converts to vitamin A.