Ingredients
- 10 carrots large, scrubbed and chopped
- 10 cloves garlic peeled, divided
- 4 tbsp extra virgin olive oil divided
- 3 tbsp herbs de provence divided (or use your own herb mixture)
- 2 tsp sea salt
- ½ cup red lentils rinsed
- 2 tsp turmeric
- 1 tbsp cumin
- 2 tsp mustard seed
- ⅔ cup coconut milk
- 32 oz organic broth (veggie or chicken)
- 15 oz cannellini beans rinsed
Instructions
- Preheat the oven to 350°F. Place the carrots on a baking sheet with 6 cloves of garlic, drizzle with 2 tbsp of olive oil, and toss well until coated. Add 2 tbsp of herbs de provence, 1 tsp of sea salt, and stir once more. Roast for 30 minutes.
- While the carrots are roasting, fill a saucepan with the broth or water and bring to a boil. Add the lentils and boil uncovered for ten minutes, then lower heat, cover, and let simmer for 10 more minutes.
- Place the remaining olive oil in a saute pan with the turmeric, cumin, and mustard seeds and cook until the mustard seeds start popping, just a few minutes.
- Remove the carrots and garlic from the oven and put in a blender (or place in a large pot and use an immersion blender). Add the cooked lentils, sauteed herbs, coconut milk, and water and blend everything until smooth and creamy. If you used a blender, transfer soup to a pot to keep warm.
- Drain your cannellini beans and place in the pan that you used to cook the herbs, and saute over medium heat. Crush the remaining garlic cloves and add to the pan. Add the remaining herbs and salt and stir until well coated. Saute for 6-8 minutes.
- Serve your soup in bowls, spoon herbed beans on top and enjoy!
Notes
The main ingredients in this soup - garlic, turmeric and lentils - stimulate digestion, support the liver, and reduce intestinal permeability. The anti-inflammatory powerhouse turmeric can even ease physical pain. This soup is an all around win.
Make ahead tip: This soup stores well in the fridge for 5-6 days, and freezes well for months.
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