Description
A comforting and nutritious one-pot creamy carrot lentil soup made with aromatic spices, red lentils, and coconut milk for a velvety texture. This easy-to-make soup is perfect for a quick, wholesome meal packed with flavors and plant-based protein.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 4 medium carrots, peeled and diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Garnish
- Chopped parsley
- A drizzle of coconut milk
- Croutons
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking them until they’re fragrant and the onions become translucent, which builds the flavor base for the soup.
- Add the carrots and lentils: Stir in the diced carrots, rinsed red lentils, and spices including cumin, ground coriander, and smoked paprika. Cook this mixture for 2-3 minutes to lightly toast the spices and release their aromas.
- Pour in the broth: Add the vegetable broth to the pot and bring everything to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for about 20 to 25 minutes, or until the carrots and lentils are tender.
- Blend for creaminess: Use an immersion blender to partially blend the soup directly in the pot, creating a mix of smooth and chunky textures. Alternatively, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot to combine.
- Finish with cream: Stir in the coconut milk to add richness and creaminess to the soup. Adjust the seasoning by adding salt, pepper, and the fresh lemon juice to brighten the flavors. Heat through gently, but do not boil after adding the coconut milk.
Notes
- Rinsing lentils before cooking removes any dust or debris and helps them cook evenly.
- You can substitute coconut milk with heavy cream or cashew cream for a different richness.
- Adjust the seasoning at the end since broth can vary in saltiness.
- For a thinner soup consistency, add more vegetable broth or water as needed.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
