Wednesday, December 2, 2020


Carrot soup with lentils and fresh ginger, additionally enriched with crispy kale chips. Sounds good and tastes even better, especially when I realize how many vitamins are in my plate. I use the excess chips as a snack or add to other dishes. They will not be wasted for sure :)


  • 100 g of lentils
  • 60 g of onion
  • 10 g (2 cm) of fresh ginger root
  • 2 tbsp of olive oil
  • 530 g of carrots
  • 1 tbsp of tomato paste
  • 1 tsp of  vegetable seasoning (grind dried vegetables with turmeric, salt and granulated garlic)
  • 1 tsp of salt
  • pepper
  • pinch of thyme
  • 500 ml of water
  • 250 ml of plant-based milk
  • kale chips
  • vegan cream (in my case oat 13%)
  • chilli flakes


  1. Rinse the lentils and set aside.
  2. Heat the olive oil in a pot and fry the diced onion.
  3. Add thinly sliced ​​ginger and diced carrots.
  4. Cook about 10 minutes, stirring from time to time.
  5. Pour boiling water.
  6. Add all spices.
  7. Add lentils and cook for about 10 minutes.
  8. Add tomato paste and cook for 5 minutes.
  9. Blend the soup into cream.
  10. Pour the milk and bring it to the boil.
  11. Serve the soup with kale chips, cream and chilli flakes.


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