10/06/2026
The ingredient your soup is missing đđ»
Soup is a fantastic cold weather food especially when youâre postpartum but if Iâm eating a veggie based soup, Iâm full for like 7 seconds afterwards đ
This is because a typical veggie soup doesnât have much protein or fat in it
Two essential nutrients to help keep you full!
Not to mention support your thyroid and blood sugar and help with the absorption of fat soluble vitamins
Thatâs why I love this carrot-lentil soup
I encourage my clients who have little ones to eat soup out of a mug because then you can have one hand free and as moms (especially breastfeeding moms) we know how valuable that free hand can be
Hereâs how you make it:
1 cup dry green or brown lentils
5-6 cups of chicken bone broth
1 can full fat coconut milk
2 tsp olive oil
2 large carrots, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 can diced tomatoes
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Instructions:
1. Rinse the lentils in a strainer under cold water.
2. In a large pot over medium heat, add the olive oil, onion and garlic and sauté until onions are fragrant and translucent (about 5 mins).
3. Stir in the lentils, carrots, and spices for about 1 minute and then add broth, diced tomatoes, salt, pepper and water.
4. Bring to a boil, then reduce heat to low and simmer for 20 minutes. If you want to purĂ©e it for a creamy soup, this is when youâd do it
5. Stir in the entire can of coconut milk.
6. Continue to simmer for an additional 10 minutes or until the lentils and carrots are tender.
7. Adjust seasoning to taste (if needed!)
8. Serve hot, in your favourite mug
Bonus: I love wilting down some dark leafy greens in like kale or spinach just to boost the folate and mineral content even more
Recipes like this one, where itâs whole food based and simple are exactly the type of recipes my clients receive inside my coaching programs
Because nutriton doesnât have to feel overwhelming