For a few weeks now, I’ve been planning to make this post about my recent experience with the labor of my son. The three days of contractions. The transferring to the birth center. The laboring in the water. The stalling of contractions. The transferring to the hospital. The submitting to all of the drugs and all of the interventions and all of the bright lighting that was absolutely, positively in no way a part of my original “birth plan”. The stalling of contractions (again). The eventual emergency c-section. The ups, the downs, the exhaustion. The surrender. This post was going to be about all of that. But, sometimes things don’t go as planned. 

Currently, I’m typing with one hand, and feeding the boy with the other. I can’t write a novella about my labor right now. I can barely write an email. What I can do, though, is heat up this soup from my postpartum freezer. I can be grateful to my past pregnant self for lovingly preparing this nourishing meal. I can be content with my present recovering self for existing so thoroughly in the moment. I can look forward to my future alert self who has the time and wherewithal to tell my story. But for now, I’ll eat soup. 

Carrot, Ginger, and Lentil Soup

Red lentils add a subtle earthiness and bulk to this soup, but not enough to overwhelm the sweet of carrot and spice of ginger. In addition, this legume adds a bit of fiber, B-vitamins, iron and manganese. You can easily use this recipe as a template - add cumin and turmeric for a curried soup, or thyme and rosemary for a more savory, wintery take.

Prep Time: 10 minutes
Cook Time: 40 minutes  
Yield: about 2 quarts

1 tablespoon unrefined coconut oil 
1 yellow onion, diced
6 medium carrots, diced (roughly 4 chopped cups)
1 tablespoon kosher salt, divided
1 1/2 inch fresh ginger, minced (roughly 2 tablespoons)
1 teaspoon ground coriander
1/2 teaspoon hot paprika
3/4 cup dried red lentils
5 cups low-sodium vegetable or chicken broth
1 cup whole fat coconut milk
Cilantro or parsley for garnishing (optional) 
Lime for garnishing (optional) 

In a medium sized stock pot, heat coconut oil over medium heat. Add onion, carrot, 1 teaspoon of salt, and stir to coat. Cook, stirring frequently, until vegetables are tender and sticking slightly to the bottom of the pan. Add ginger, coriander, and paprika, stir, and cook for another minute. Finally, add lentils, broth, and coconut milk, turn heat up to high until it just boils, then reduce heat to low and simmer, partially covered, until vegetables are soft and lentils are cooked, 20 - 30 minutes. Allow to cool slightly and, using a standing or immersion blender, blend until smooth. Taste and, if necessary, add remaining 2 teaspoons of salt. Top with fresh chopped herbs and a squeeze of lime. Serve hot.