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Creamy Carrot Lentil Soup

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A comforting and creamy soup made with fresh carrots, red lentils, and coconut milk, perfect for chilly evenings.

Ingredients

Scale
  • 4 medium carrots, peeled and chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons olive oil
  • Fresh herbs (such as cilantro or parsley), for garnish

Instructions

  1. Gather all ingredients.
  2. Prepare your veggies by peeling and chopping the carrots, dicing the onion, and mincing the garlic.
  3. Sauté the diced onion in olive oil over medium heat until translucent, about 5 minutes.
  4. Add the minced garlic and cook for an additional minute until fragrant.
  5. Stir in the chopped carrots, ground cumin, and ground coriander. Cook for 3-4 minutes.
  6. Add the rinsed red lentils and pour in the vegetable broth. Bring to a boil.
  7. Reduce heat and simmer for 20 minutes until the lentils and carrots are tender.
  8. Blend the soup until smooth and creamy in texture.
  9. Incorporate coconut milk and warm the soup over low heat for about 5 minutes.
  10. Season with salt and pepper to taste.
  11. Ladle the soup into bowls and garnish with fresh herbs before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Customize with different spices or vegetables as desired.

Nutrition

Find it online: https://lunarecipez.com/creamy-carrot-lentil-soup-recipe/

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