Endometriosis-Friendly Roasted Carrot and Ginger Soup
Endometriosis & Anti-Inflammatory Roasted Carrot & Ginger Soup
Servings 4
Ingredients
- 1 lb carrots, roughly chopped
- 2 garlic bulbs
- 1 tbsp avocado or olive oil
- 1 tbsp cumin
- 1/2 lemon, sliced
- 1/2 lemon, juiced
- 2 cups red lentils, washed
- 4 cups vegetable broth
- 1 can coconut milk
- 1 red onion, diced
- 4-5 stalks of celery, diced
- 2 tbsp turmeric
- 2 bay leaves
- 2 tbsp cumin
- salt & pepper
- 1 tbsp fresh ginger, grated
Garnish
- pumpkin seeds, cilantro & coconut milk
Instructions
- Preheat oven to 375F degrees. Line a baking sheet. with parchment paper. Add carrots to baking sheet. Season with olive oil, cumin salt & pepper. Mix together until carrots are evenly coated. Cut off heads of garlic bulbs. Add olive oil, salt + pepper to head of garlic and wrap in tin foil. Add to baking sheet and add to oven for 30-35 minutes until carrots are roasted. Remove carrots and leave garlic for another 10-12 minutes.
- Add lentils to a bowl with cold water. Let sit for 30 minutes and set aside. Add olive oil to dutch oven or soup pot over med-high heat. Add in onions and cook 5-6 minutes until soft. Add in celery and season. Once veggies are soft, add in carrots and squeeze in roasted garlic. Mix together and add in seasonings, salt & pepper.
- Add veggies to a blender with a vegetable brother or use an immersion blender. Blend until smooth. De-glaze the pot with lemon juice. Add in soup and bring the temperature to low-med. Add in coconut milk, bay leaves lentils and lemon slices. Cover and let simmer for 30-45 minutes. Continue to taste the soup and season as necessary.
- Once soup is ready, remove bay leaves and lemon slices. Garnish with coconut milk or yogurt, pumpkin seeds and cilantro. Serve and enjoy!