Red Lentil and Carrot Soup
Indulge in the warmth and comfort of Red Lentil and Carrot Soup, a nourishing dish that comes together in just 30 minutes. This dairy-free delight is not only quick to prepare but also packed with protein-rich lentils and vitamin-filled carrots, making it a wholesome choice for lunch or dinner. The soup’s vibrant color and rich flavor will impress family and friends alike, while its creamy texture, thanks to coconut milk, caters to vegan diets. Perfect for chilly days, this soup is freezer-friendly, allowing you to enjoy it anytime with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Ingredients
Scale
- 2 cups red lentils
- 1 medium/large yellow onion
- 4 large cloves garlic
- 3 tbsp olive oil
- 1 can full-fat coconut milk
- 5 cups vegetable or chicken broth
- 4 large carrots
- 4 tbsp tomato paste
- ½ tsp salt (or more, to taste)
- ¼ tsp cinnamon
- ½ tsp turmeric
- ½ tsp cumin
- 1 tsp paprika
- Black pepper to taste
Instructions
- Sauté chopped onion and minced garlic in olive oil until fragrant.
- Add spices and chopped carrots; sauté for an additional five minutes.
- Stir in lentils, tomato paste, coconut milk, and broth; bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until lentils are soft.
- Blend until smooth using a high-speed blender or immersion blender.
- Adjust seasonings to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://thelowfatkitchen.com/red-lentil-and-carrot-soup/