Carrot and Lentil Soup
This carrot lentil soup recipe may be the tastiest you'll ever try! It takes roughly 30 minutes to prepare and uses only carrots and red lentils, so it's really inexpensive and requires minimal to zero effort to make a cozy family meal.
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Servings: 6 people
Calories: 257kcal
INGREDIENTS
- 1 yellow onion diced
- 2 cups chopped carrots
- 2 cups red lentils
- 2 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoon olive oil
- 2 tablespoon tomato puree
- 1 teaspoon cumin
- ¼ cup fresh coriander
- 3 tablespoon cream
INSTRUCTIONS
- In a big pan, heat the oil and sauté the carrots and onion for 2 minutes.
- Add the lentils, and cook for another minute or two.
- Simmer for 30 minutes with the remaining ingredients, except the cream. If it becomes too thick, add a little more water.
- Transfer to a high-speed blender and process until fully smooth (you may need to do this in two batches depending on the size of your blender). You can also use an immersion blender if you have one.
- Season with salt and pepper to taste. If desired, thin it down with additional vegetable broth.
- Return to the saucepan and top with chopped parsley, red pepper flakes, and drops of cream.
NOTES
- This soup will keep in the fridge for about 5 days after it's made. Allow to entirely cool before transferring to a container.
- You don't want the lentils to cook too rapidly, so keep the heat on low and cover the saucepan. Transfer the soup to the blender only after all of the liquid has been absorbed by the lentils and they are thoroughly soft.
- The amount of salt you need will be determined by the saltiness of your soup. Because I used reduced sodium vegetarian broth, I needed closer to 1 ½ teaspoons of salt. Start with ½ teaspoon of ordinary broth and adjust as required.
- This soup can be frozen for up to a month. Allow some room in the container for expansion and defrost it in the fridge overnight before heating it on the stove.
NUTRITION
Calories: 257kcal | Carbohydrates: 38g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 139mg | Potassium: 881mg | Fiber: 16g | Sugar: 10g | Vitamin A: 21203IU | Vitamin C: 21mg | Calcium: 114mg | Iron: 4mg
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