Description
This hearty and nutritious Carrot and Lentil Soup is a comforting blend of earthy lentils, sweet carrots, and aromatic spices. Perfect for a cozy meal on a chilly day, this vegan soup is easy to make and bursting with flavor.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric (optional)
- 4 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup water
- Salt and pepper to taste
For Garnish:
- Juice of half a lemon
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, heat the olive oil.
- Sauté onion: Add the chopped onion and sauté for 5–6 minutes until softened.
- Add spices: Stir in garlic, cumin, coriander, and turmeric, cook for a minute until fragrant.
- Add vegetables and lentils: Add carrots, red lentils, vegetable broth, and water. Bring to a boil, then simmer for 20–25 minutes until soft.
- Puree the soup: Use an immersion blender to puree the soup until smooth. Season with salt, pepper, and lemon juice.
- Serve: Serve hot, garnished with fresh herbs if desired.
Notes
- For a richer flavor, add a dash of coconut milk before blending.
- This soup freezes well and makes a great meal prep option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
