Description
A comforting and creamy soup made with carrots and red lentils, perfect for a cozy meal.
Ingredients
Scale
- 1 cup red lentils
- 2 cups carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils under cold water and set aside.
- In a large pot, sauté the onion and garlic until translucent.
- Add the chopped carrots and cook for a few minutes.
- Stir in the cumin and turmeric, cooking for another minute.
- Add the rinsed lentils and vegetable broth, bringing to a boil.
- Reduce heat and simmer for 20-25 minutes until lentils and carrots are tender.
- Stir in the coconut milk and blend the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg