Description
A creamy and comforting Red Lentil and Carrot Soup that combines wholesome red lentils, sweet carrots, and warm spices simmered in coconut milk and vegetable broth. This smooth, velvety soup is perfect for a nutritious, hearty meal and is easy to prepare on the stovetop.
Ingredients
Main Ingredients
- 2 cups red lentils
- 1 medium/large yellow onion
- 4 large cloves garlic
- 4 large carrots
- 1 can (13.5 oz) full fat coconut milk
- 5 cups vegetable or chicken broth
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
Spices & Seasonings
- 1/2 teaspoon salt (or more, to taste)
- 1/4 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
Garnish
- Chopped parsley
- Red pepper flakes
- Coconut yogurt (optional, for serving)
Instructions
- Chop Onion and Garlic: Finely chop the yellow onion and mince the garlic cloves to prepare for sautéing.
- Sauté Aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes until the onion is translucent and very fragrant.
- Add Spices and Carrots: Stir in the salt, cinnamon, turmeric, cumin, paprika, and black pepper along with the chopped carrots. Continue to sauté for another 5 minutes to allow the spices to bloom and the carrots to soften slightly.
- Add Remaining Ingredients: Add the red lentils, tomato paste, coconut milk, and vegetable or chicken broth to the pan. Stir well to combine all ingredients evenly.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to very low. Cover the pan and let the soup simmer for about 20 minutes or until the lentils are fully cooked and most of the liquid is absorbed.
- Blend Soup: Transfer the soup in batches to a high-speed blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot for convenience.
- Taste and Adjust: Taste the blended soup and adjust the seasoning if needed. If the soup is too thick, thin it out by adding more vegetable broth to your preferred consistency.
- Serve: Return the soup to the pot to warm if needed. Serve garnished with chopped parsley, red pepper flakes, and a few dollops of coconut yogurt for richness.
Notes
- You can substitute vegetable broth with chicken broth for a richer flavor.
- Use an immersion blender for quicker and easier blending without transferring soup.
- Adjust spices to taste, especially salt and heat from paprika or red pepper flakes.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a vegan version, ensure the broth used is vegetable based and use coconut yogurt for garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
