Warm up your kitchen and tantalize your taste buds with a bowl of our Creamy Red Lentil Carrot Soup! This delightful dish combines the earthy flavors of red lentils and sweet carrots, creating a velvety, comforting experience that's perfect for any day of the week. With just 35 minutes from prep to table, this recipe not only satisfies your hunger but also nourishes your body with wholesome ingredients. Whether you're a seasoned chef or a kitchen novice, you'll be amazed at how simple it is to whip up this nutritious soup that will leave everyone asking for seconds. Ready to dive into a bowl of creamy goodness? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 2 carrots, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 1 cup of red lentils, 2 diced carrots, 1 chopped onion, 4 cups of vegetable broth, 1 cup of coconut milk, 1 teaspoon of cumin, and salt and pepper to taste.
- Rinse the red lentils under cold water in a fine mesh strainer until the water runs clear. This helps remove any dirt or impurities.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the diced carrots to the pot and continue to sauté for an additional 3-4 minutes, stirring occasionally, until the carrots begin to soften.
- Stir in the rinsed red lentils and the teaspoon of cumin, mixing well to combine all the ingredients.
- Pour in the 4 cups of vegetable broth, ensuring that the lentils and vegetables are fully submerged. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the lentils are tender and the carrots are cooked through.
- After the cooking time, remove the pot from heat. Use an immersion blender to puree the soup until it reaches a creamy consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Once blended, return the soup to the pot (if using a countertop blender) and stir in 1 cup of coconut milk. Heat the soup over low heat until warmed through.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
- Serve the creamy red lentil carrot soup hot, garnished with a sprinkle of cumin or fresh herbs if desired. Enjoy your delicious and nutritious meal!
Tips
- Rinse Your Lentils: Don’t skip rinsing the red lentils! This step is crucial for removing any dirt or impurities, ensuring a clean and delicious soup.
- Sauté for Flavor: Take your time sautéing the onions and carrots. This step builds a flavorful base for your soup, enhancing the overall taste.
- Adjust Consistency: If you prefer a thinner soup, feel free to add more vegetable broth or coconut milk after blending. You can always adjust it to your liking!
- Herb Garnish: For an extra pop of flavor, consider garnishing your soup with fresh herbs like cilantro or parsley, or a sprinkle of additional cumin.
- Storage Tips: This soup stores well in the fridge for up to a week, making it a fantastic option for meal prep. Just reheat on the stove before serving!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 18g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
