Description
A quick, easy, and healthy one-pot soup packed with carrots, red lentils, and a creamy finish. Perfect for a weeknight meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon curry powder (optional)
- 1 ½ pounds carrots, peeled and roughly chopped
- 1 cup red lentils, rinsed well
- 6 cups vegetable broth
- ½ cup full-fat coconut milk (or heavy cream)
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro, chopped (optional)
- Lemon juice (optional)
Instructions
- 1. Heat olive oil in a large pot over medium heat. Sauté onion until softened, about 5-7 minutes.
- 2. Add garlic, ginger, cumin, and curry powder (if using). Cook for 1 minute until fragrant.
- 3. Add chopped carrots and rinsed red lentils. Stir to coat.
- 4. Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until carrots are tender and lentils are cooked.
- 5. Blend the soup until smooth using an immersion blender or in batches with a countertop blender.
- 6. Return to pot (if needed). Stir in coconut milk or cream and heat gently until warmed through. Do not boil.
- 7. Season with salt and pepper to taste. Garnish with fresh herbs and serve with a squeeze of lemon juice if desired.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for 2-3 months. Reheat gently on the stovetop or in the microwave. Add a splash of broth/water if soup thickens upon reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300
- Sugar: Approx. 10g
- Sodium: Approx. 600mg (depending on broth)
- Fat: Approx. 10g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 9g
- Protein: Approx. 12g