Description
Creamy Carrot Lentil Soup is a comforting, nutrient-rich dish made with tender carrots, red lentils, and warm spices blended into a smooth, satisfying soup.
Ingredients
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- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 4 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup canned coconut milk
- Salt and pepper to taste
- Juice of 1/2 lemon
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
- Add garlic and ginger, and cook for 1 minute until fragrant.
- Stir in cumin, coriander, and turmeric. Cook for another 30 seconds.
- Add chopped carrots, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until carrots and lentils are tender.
- Remove from heat and stir in coconut milk and lemon juice.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Season with salt and pepper to taste. Garnish with cilantro if desired and serve warm.
Notes
- Use full-fat coconut milk for a richer texture, or light coconut milk for fewer calories.
- Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Add a pinch of chili flakes for extra heat.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg