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Spiced Carrot and Lentil Soup
Indulge in the warmth of this Spiced Carrot and Lentil Soup, a delightful blend of tender carrots and protein-rich lentils simmered in a fragrant broth. This vibrant soup is a celebration of Middle Eastern flavors, where humble ingredients transform into an aromatic dish that nourishes both body and soul. The earthy notes of cumin, coriander, and turmeric bring depth, while the creamy coconut milk offers a luscious finish. Perfect for chilly evenings, this soup pairs beautifully with a fresh salad or a slice of crusty bread, making it a wholesome and satisfying meal that echoes the traditions of sharing and hospitality.
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1 medium, chopped
- Garlic
- 3 cloves, minced
- Carrots
- 4 medium, chopped
- Red lentils
- 1 cup, rinsed
- Vegetable broth
- 4 cups
- Ground cumin
- 1 teaspoon
- Ground coriander
- 1 teaspoon
- Turmeric
- 1/2 teaspoon
- Salt
- to taste
- Black pepper
- to taste
- Coconut milk
- 1 cup
- Fresh cilantro
- for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Stir in the chopped carrots and rinsed lentils, mixing well.
- Pour in the vegetable broth and add the ground cumin, ground coriander, turmeric, salt, and pepper. Stir until combined.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the carrots and lentils are tender.
- Using an immersion blender or a regular blender, carefully puree the soup until it reaches a smooth and creamy consistency.
- Stir in the coconut milk and adjust the seasoning if necessary. Simmer for an additional 5 minutes to heat through.
- Serve the soup hot, garnished with fresh cilantro for a burst of color and flavor.
Tips
- For added depth of flavor, consider roasting the carrots before adding them to the pot.
- Feel free to spice it up by adding a pinch of cayenne pepper for heat.
- This soup can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 10 minutes Cook Time: 30 minutes Calories: 290 Fat: 9g Carbs: 43g Protein: 12g Sodium: 400mg Sugar: 5g
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