Lentil Ginger Soup

I had this soup at a friends house last year, loved the overpowering ginger, came home made it the next day but tweaked it just a tad. If you are a ginger fan, this is the soup for you. Its very light, but spicy. Am not a fan of cream based soups at all. As a matter of fact nothing that is cream based tickles my fancy. Don't know why am adding this but cream just annoys me.

Recipe:

Fresh ginger peeled and grated finely (The size should be two fingers and double that)
1/2 cup yellow lentils
1/2 cup red lentils
2 carrots peeled and shredded
1 cup chicken stock
3 cloves of garlic
Handful of fresh coriander
1 tablespoon of white pepper (if you don't like spicy soup, reduce to a teaspoon)
Sea salt
2 tablespoons fresh lemon juice
2 cups of water
3 onions diced finely
3 tablespoons olive oil
Small handful of fresh parsley


Method:

Saute the onions with 2 tablespoons of olive oil until translucent, add two finger size pieces of ginger with the lentils season with salt, white pepper and add the stock, water and allow to cook for 45 minutes on medium to low heat. In a separate frying pan, stir fry the garlic with the remaining ginger in the remaining olive oil, and coriander for 30 seconds and add to ginger lentil soup. Add the carrots and cook for a further 20 mins adding lemon juice, salt and pepper if needed. Garnish with fresh parsley.