The idea for carrot-ginger soup is not necessarily ground breaking, but the addition of the red lentils, which lends a creamy, hearty texture and flavor to the soup takes this recipe to new levels. The lentils contribute quite a bit of protein, turning what might otherwise be a flavorful starter into a satisfying vegetarian main course.
Most often, I serve this soup alongside some toasty garlic bread dusted with grated Parmesan cheese to round out the balance of food groups. The salty, crunchy Parmesan bread also complements the smoothness of the carrot-ginger soup quite well.
David is a big fan of ginger, so I always go a little heavy on that ingredient whenever I use it. You can scale it down a bit if you’re more sensitive to the flavor (but not by too much – the flavors are well balanced as written).
Also, the smoothness of the lentils will depend a bit on the way you puree them. They’ll naturally burst during the cooking process, transforming from discrete lentils into a softer (maybe even mushier) texture. For super simple prep, you could skip the puree step, but I most often choose an immersion blender for the job: it saves me the trouble of transferring the soup in batches into a blender, which can sometimes get a bit messy. If you want a super-smooth texture, though, a blender is the way to go.