I’ve been making this simple little carrot soup for a couple of years, using a recipe from Heidi at 101 Cookbooks as my starting point. I add red lentils to lend the soup some body and provide protein plus ginger to liven everything up a bit. Round things out with some good bread and maybe a salad for a healthy meal you can get on the table in under 30 minutes. I like to serve this soup with a big dollop of cumin-spiced yogurt and a scattering of fresh cilantro. If you’re in the anti-cilantro camp, some thinly sliced scallions or chives might be nice instead.

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