Friday, 17 November 2017

carrot and lentil soup

'Tis the season for soups and stews!

Serves 2-3

3 large carrots
2 T olive oil
About 1/2 t each corriander, tumeric (if tolerated), cumin (if tolerated) and ceylon cinnamon (if tolerated)
4 cups veggie broth (ic friendly)
1/3 cup red lentils
1/4 cup cooking onion (roughly- if tolerated)
2 cloves garlic
1 grated apple (ic friendly)
1 small head of broccoli

Heat up olive oil on low heat in the bottom of a pot. Chop and add onion (if using), saute a few minutes until translucent. Add garlic and saute about 1 minute.

Add spices, chopped carrots and broccoli, grated apple and 2 cups veggie broth. Bring to a boil and then lower heat. Simmer about 5 minutes.

Puree the contents of the pot in a blender, and then set aside.

Bring the rest of the veggie broth to a boil. Rinse and add lentils. Simmer about 15 minutes or until lentils are cooked, stirring occasionally.

Add the pureed mix back into the pot and simmer a few minutes longer. Serve and enjoy!

Note: I've taken a little break from this blog due to various life changes, but will be posting recipes again from time to time if you want to check back :)... 


  1. I just found your blog and you have some really good looking recipes. I'm trying to include more vegetarian dishes into my diet which can be a bit of a challenge sometimes with IC.

    1. Thanks! Yes, it can be difficult to manage both the dietary restrictions of IC and vegetarianism, but even if you are not vegetarian you may find you can incorporate more variety into your diet by adding some vegetarian proteins and meals that work for you (everyone's body is different!). Hope you enjoy the recipes and Happy New Year!