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Carrot Ginger Vegetarian Protein Soup


  • 3 tablespoons olive oil

  • 4 onions, peeled and chopped

  • 6 carrots, peeled and chopped

  • 1 can coconut milk (398 ml)

  • 1/2 cup long grain white rice

  • 1/2 cup red lentils

  • 2 cups orange juice

  • 1 tablespoon grated frozen ginger

  • sprinkled sea salt to taste

  • fresh cilantro leaves to garnish


  • 1.

    Place a large pot over medium-high heat and add oil. Add the onions and sauté until they are golden brown and soft. Add the carrots, coconut milk, rice, lentils and orange juice. Bring to a simmer and continue cooking until the rice and lentils are tender. Add the ginger and salt. Puree with an immersion blender, stand blender or food processor. You may also serve ‘as is’. Garnish with cilantro leaves.

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