Description
A hearty and creamy carrot lentil soup perfect for any season.
Ingredients
Scale
- 1 cup red lentils
- 4 cups vegetable broth
- 2 cups carrots, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup coconut milk
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add carrots, cumin, coriander, salt, and pepper. Cook for 5 minutes.
- Add lentils and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes until lentils are soft.
- Stir in coconut milk and blend until smooth.
- Serve hot, garnished with fresh parsley.
Notes
- Adjust seasoning to taste.
- Add more broth for a thinner consistency.
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: creamy carrot lentil soup