Spiced Carrot and Lentil Soup
This Spiced Carrot and Lentil Soup features warming spices and delicious flavor. A filling vegetarian soup sure to brighten up a chilly day.
Servings: 4
Calories: 188kcal
Ingredients
- 1 pound carrots
- ½ cup red lentils
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon coriander
- 2 teaspoons kosher salt plus more to taste
- 4 cups vegetable stock
- 1 can light coconut milk
- Chopped parsley to garnish
Instructions
- Rinse, peel, and thinly slice carrots.
- Rinse lentils and pick through to make sure there are no stones or other impurities. Set lentils aside.
- Melt butter and olive oil in a large saucepan over medium heat.
- Add carrot slices, chopped onion, garlic, ginger, turmeric, cumin, coriander, and salt.
- Cook over medium heat for 5-7 minutes, stirring frequently, until carrots have begun to soften but not brown.
- Turn down the heat if the vegetables start to brown too quickly.
- Then add stock, coconut milk, and lentils, and turn up the heat.
- Bring soup to a low boil, then turn the heat down to low, cover, and simmer gently for 20-25 minutes.
- When carrots and lentils are completely tender, use an immersion blender to purée soup completely. (If you don’t have an immersion blender, let soup cool slightly before puréeing in small batches in a regular blender.)
- Add additional salt to taste.
- Garnish with parsley, and serve!
Video
Notes
Make-Ahead Tips:
This soup will last 4-5 days in the refrigerator, stored in an airtight container. It will thicken up after it cools. When you reheat it, you may want to add a splash of water or broth to loosen it up again. To freeze this soup, make sure it cools completely before putting in an airtight container, freezer bag, or Souper Cubes, then store in the freezer. Recipe Tips:
If you’d like to garnish your bowl with a drizzle of coconut milk, reserve a tablespoon or two in the can when you pour the rest into the soup. Then at the end, take a spoon and drizzle the reserved coconut milk over your bowl of carrot soup. For a spicy carrot lentil soup, add some cayenne pepper to the rest of the spice mix. Crushed red pepper will do the job too!
This soup will last 4-5 days in the refrigerator, stored in an airtight container. It will thicken up after it cools. When you reheat it, you may want to add a splash of water or broth to loosen it up again. To freeze this soup, make sure it cools completely before putting in an airtight container, freezer bag, or Souper Cubes, then store in the freezer. Recipe Tips:
If you’d like to garnish your bowl with a drizzle of coconut milk, reserve a tablespoon or two in the can when you pour the rest into the soup. Then at the end, take a spoon and drizzle the reserved coconut milk over your bowl of carrot soup. For a spicy carrot lentil soup, add some cayenne pepper to the rest of the spice mix. Crushed red pepper will do the job too!
Nutrition
Calories: 188kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 1450mg | Fiber: 6g | Sugar: 6g
