Carrot Ginger Fennel Soup

• Tri-doshic - balancing to Vata, Pitta & Kapha

• Generous serves for 2

Ingredients

2 tsp Fennel seeds

1 Tab Ghee, coconut or olive oil

½ medium Onion, chopped

3 tsp Ginger, finely chopped, depending on how zingy you like things

2 Garlic cloves, chopped

1 tsp Coriander, ground

1 tsp Cumin, ground

400g Carrots (that’s 3 to 5 smallish or slender carrots), peeled and thickly sliced

200g Red lentils, washed

2 ¾ cups water or vegetable stock

Salt

Black pepper, freshly cracked

Optional garnish: Coriander (if in season) or parsley, freshly chopped

Directions

1. Toast the fennel seeds for 2 minutes in a skillet or until aromatic.

2. Heat the ghee or oil in a small saucepan. Add the onion and cook gently until golden, then add the ginger and garlic and stir for 40 to 60 seconds.

3. Add the coriander, cumin, and salt and pepper and stir for 20 seconds.

4. Add the carrots, lentils, and stock and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 20 minutes.

5. Take the pan off the heat and use an immersion blender to purée it or set aside for at least 10 minutes and then puree it in a blender. If the consistency is too thick for your liking, just add a little water and blitz again.

6. Reheat over low heat, taste, and adjust the seasoning accordingly.

7. If using coriander or parsley, add and stir through for1-2 minutes before serving.

8. Serve topped with the fennel seeds.