Lots of garlic and ginger are used in this simple carrot and lentil soup, which also includes rich and creamy coconut milk for texture. Red lentils, which are both high in protein and fibre, give this naturally vegan bowl its heartiness and nutritional value.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 4 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro leaves, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and translucent.
- Add the ground cumin, ground coriander, and ground turmeric to the pot. Stir well to coat the onions and garlic with the spices, and cook for an additional minute until fragrant.
- Add the chopped carrots, red lentils, and vegetable broth to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the carrots and lentils are tender.
- Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy.
- Return the soup to the pot (if using a blender), and stir in the coconut milk. Season with salt and pepper to taste.
- Place the pot back on the stove over low heat, and heat the soup until warmed through.
- Serve the creamy spiced carrot and lentil soup hot, garnished with fresh cilantro leaves if desired.
Nutrition Facts
- Calories: 220
- Fat: 10g
- Carbohydrates: 26g
- Protein: 8g
- Fiber: 8g
- Sugar: 5g
- Sodium: 540mg
