Happy Thirst-Day, my beautiful food fam! How are we doing, my people? I hope you are all keeping well and staying far, far away from this flu because, honestly, I wouldn’t wish my current situation on my worst enemy! Alright, let’s get straight to today’s delicious business! The star of the show is… Ginger, Lemon & Carrot Broth! Now, guys, when I tell you this flu has been dealing with me, I mean BUSINESS! I’m out here struggling to swallow my own saliva. So, in the spirit of sharing is caring, I decided to make a broth that everyone can enjoy — whether you are feeling as fresh as a daisy or currently sounding like a broken engine every time you cough. Because with this weather changing its mind every five minutes, we need to be armed for it. Anyway, my people, let’s get into this bowl of goodness and give ourselves a little TLC. Grab your ingredients, and let’s make some Ginger, Lemon & Carrot Broth! How to make Ginger, Lemon & Carrot Broth Serves: 2–3 people Ingredients: 2 medium carrots, peeled and chopped ½ cup red lentils, rinsed ½ small onion, finely chopped 2 garlic cloves, crushed 1 tsp freshly grated ginger 4 cups chicken or vegetable stock ½ tsp turmeric 1 tbsp olive oil Juice of ½ lemon 1 tbsp chopped fresh parsley Salt and black pepper, to taste Extra water, if needed Method: Start with the aromatics: Heat the olive oil in a saucepan over medium-low heat. Add the onion and cook for 2–3 minutes until softened. Add the garlic and grated ginger. Stir for about 30 seconds until fragrant. Add the golden goodness: Stir in the chopped carrots and turmeric. Let everything cook together for another minute. Make your broth: Add the rinsed red lentils and stock. Stir well and bring the mixture to a gentle boil. Reduce the heat and simmer for approximately 20–25 minutes, until the carrots are tender and the lentils have softened completely. Give it that comforting texture: For a smooth soup, blend everything until creamy. Alternatively, mash some of the carrots with a fork and leave the rest of the soup slightly chunky. If it’s too thick, add a little hot water until you achieve your preferred consistency. Finish with lemon: Remove the soup from the heat and stir in the lemon juice and chopped parsley. Taste and adjust the seasoning. Serve warm rather than piping hot. HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Honey-Lime Halloumi with Pineapple Salsa Post navigation Today’s Tasty Pick: Honey-Lime Halloumi with Pineapple Salsa
