Carrot & ginger lentil soup

I think it's fair to say that soup weather is here. Once I start wearing a scarf and putting mittens on kids before leaving the house, a hot bowl of soup for dinner starts to sound like a pretty awesome idea. This carrot and ginger lentil soup is hearty enough to be a main course soup. It can be bulked up with chopped cooked ham or leftover chicken, or made vegan by substituting vegetable stock for the chicken stock.

Soups are quick and easy to make for a weeknight dinner and can be a major budget helper when made from scratch. And don't make me go on about how healthy soups can be. No, seriously, don't make me. If it tastes good that's all I need to know.

Here's how I made it:

1 tbsp butter

1 cup onion, finely diced

1 cup carrot, peeled and finely diced

2 tsp ground ginger

1 tsp ground coriander

1/2 tsp salt

2 cups dried red split lentils

4 cups broth (I used chicken broth)

3 cups water

I started by melting the butter in a large stockpot over medium-high heat. I added the onion and carrot and cooked until soft. Next, I seasoned the veggies with the ginger, coriander and salt, then added the lentils, broth and water. The soup was brought to a boil then covered and simmered on low heat for 30 minutes.

A big pot of homemade soup. Easy and oh so good! 

We enjoyed this soup with grilled cheese sandwiches while chatting about favourite animals. Apparently sharks are better than orca whales because, duh, "They're SO cool." I love it when dinner time is peaceful and everyone leaves the table happy and with a full belly.

It's cold out there, baby, and a hot bowl of this soup warms the bones.

What yumminess is coming out of your soup pot lately? Is soup a cold weather meal for your family, or do you like it all year long? Leave a comment and let's talk soup!