Description
Creamy Carrot Red Lentil Soup is the ultimate comfort food, perfect for chilly evenings. This vibrant soup combines sweet carrots and hearty red lentils for a rich, creamy texture that’s both nourishing and delicious. With warming spices like cumin and turmeric, every spoonful delights your senses. Easy to prepare and packed with nutrients, this recipe will leave you cozy and satisfied. Enjoy it as a main dish or pair it with crusty bread for a complete meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 medium carrots, diced
- 1 cup red lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, sauté chopped onion and minced garlic in olive oil until translucent (about 5 minutes).
- Add diced carrots, cumin, and turmeric; cook for another 3 minutes until fragrant.
- Stir in rinsed red lentils and vegetable broth; bring to a boil, then reduce heat to low and cover. Simmer for about 20 minutes until lentils are soft.
- Blend the mixture using an immersion blender or transfer to a blender until smooth.
- Return soup to pot over low heat; stir in coconut milk and season with salt and pepper.
- Serve hot, garnished with fresh herbs or a drizzle of olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For extra nutrition, consider adding spinach or sweet potatoes.- Adjust spices based on your preference—add more cumin or paprika for added kick.- Store leftovers in an airtight container for up to five days or freeze for up to three months.