Description
A simple, creamy soup made in one pot featuring carrots and lentils.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 cup full-fat coconut milk (or heavy cream)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the chopped carrots, rinsed red lentils, vegetable broth, cumin, coriander, and turmeric to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils and carrots are tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
- Stir in the coconut milk or heavy cream.
- Season with salt and pepper to your preference. Heat gently before serving.
Notes
- For a thicker soup, use slightly less vegetable broth.
- If you prefer a smoother texture without blending, cook the carrots until very soft.
- You can substitute vegetable broth with chicken broth for a different flavor base.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 15
- Protein: 18
- Cholesterol: 5
Keywords: one pot, creamy, carrot, lentil, soup, easy, vegetarian