Creamy Carrot and Lentil Soup
A creamy and hearty meatless soup! Protein packed and full of flavor, it works well as a side or main dish. Budget-friendly and naturally Vegan! You'll impress everyone and they'll be coming back for more.
Servings 4 People
Calories 351 kcal
2 tablespoons Olive Oil 1 Pound Carrots Sliced 2 Shallots Thinly sliced 1 inch Ginger Peeled and grated 1 teaspoon Cumin 1/4 teaspoon Cinnamon 1/2 teaspoon Paprika 4 cups Vegetable broth 2/3 cup Dried red lentils 1 cup Coconut milk Canned, shake first. Salt and pepper to taste Cilantro for serving
Heat the olive oil in a large pot over medium heat. Add the carrots, shallots, and ginger, and cook until the carrots start to soften. Add the spices and cook until fragrant, about 2-3 more minutes. Add the vegetable broth, and lentils. Bring to a boil and simmer for 20 minutes or until lentils and carrots are tender. Use an immersion blender to puree the soup until creamy. Alternatively, transfer to a high-speed blender. Remember to let steam escape the blender while blending the soup. Return the soup to the pot and stir in the coconut milk. Add water to thin the soup if necessary. Season with salt and pepper to taste.
You don't need to soak the red lentils for this recipe. Just rinse and add them to the recipe.
Choose your favorite soup toppings, like croutons, chili flakes, fresh parsley, yogurt, or a drizzle of olive oil.
Serve with nice crusty bread or naan bread.
Serving: 1 cup | Calories: 351 kcal | Carbohydrates: 36 g | Protein: 10 g | Fat: 20 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Sodium: 1038 mg | Potassium: 838 mg | Fiber: 13 g | Sugar: 9 g | Vitamin A: 19587 IU | Vitamin C: 10 mg | Calcium: 76 mg | Iron: 5 mg