Carrot and Lentil Soup
Carrot and lentil soup is a delicious, hearty and nutritious soup that is perfect for a cold winter day.
Print
Pin
Servings: 6
Ingredients
- 3 tablespoons olive oil
- 2 pounds carrots roughly chopped, no need to peel
- 2 large shallots thinly sliced
- 2 garlic gloves minced
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- Pinch of red pepper chili flakes
- 5 cups low-sodium vegetable or chicken broth
- 1 cup dried lentils red or orange, rinsed per package instructions
- 1 13.5-ounce can well-shaken and stirred unsweetened coconut milk
- 1 teaspoon kosher salt
- ground black pepper to taste
- optional Chopped fresh parsley leaves, for serving and sour cream.
Instructions
- Over medium heat, heat oil in a large pot or Dutch oven. Add carrots and shallots; cook, stirring often, until shallots are tender, about 5 minutes.
- Stir in minced garlic, ground ginger, ground turmeric, ground cumin and red pepper chili flakes. Cook, stirring constantly, until fragrant, about 30 seconds.
- Stir in broth and lentils; bring to a boil.
- Reduce heat to medium-low and simmer until carrots and lentils are tender, about 20 minutes.
- Transfer to a high-speed blender (you may need to do this in several batches) and blend until completely smooth. Return pureed soup to pot. Alternatively, you can use an immersion blender directly in the post.
- Stir in coconut milk, salt and pepper. If necessary, thin out soup with additional broth or water if desired.
- Top with chopped parsley and sour cream. Serve!
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.