I don’t know about you, but to me, there is nothing better than a warm soup on a chilly winter’s day. Today I am sharing my recipe for carrot and red lentil soup. This soup is incredibly simple, oh so delicious and of course rich in real-food goodness.

Recipes just like this one can be found in my seasonal recipe collections available here: An Apple a Day’ Seasonal Recipe Collections

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Carrot and Lentil Soup

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  • Yield: 4 1x


Units Scale
  • 1 leek (trimmed)
  • 40 g organic grass-fed butter
  • 1 tsp freshly grated ginger
  • 1 garlic clove ( crushed)
  • 4 carrots (peeled)
  • 1.5 L chicken or veg stock
  • 175 g red lentils
  • EV Olive Oil to serve


  1. Slice the leek several times lengthways and then slice it finely.
  2. Put the leek in a large saucepan with the butter, ginger and garlic. Saute over medium heat until the leek is soft and lightly golden.
  3. Grate the carrot and add it to the leek, along with the stock and lentils. Bring to the boil, then simmer for 30 minutes, stirring occasionally.
  4. Season to taste with celtic sea-salt and pepper.
  5. Separate into four warm bowls and serve with a swirl of extra virgin olive oil.If you’re feeling adventurous, sometimes I like to add some sweet potato into the pot whilst it’s cooking, it makes it a little creamier and more substantial for those hungry tummies.

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Meet Alyse

I’m a qualified Nutritionist who believes an evidence-based approach to modern nutrition is severely under-rated. Patients are so often left in the dark when it comes to health-care and as a firm believer in the old saying “knowledge is power”, my ultimate goal is to provide my readers, students and patients with clear and actionable advice that ultimately helps you reach your full potential.