Description
A comforting and creamy soup made with carrots and red lentils, perfect for a cozy meal.
Ingredients
Scale
- 1 cup red lentils
- 2 cups carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until translucent.
- Add chopped carrots and cumin, cook for a few minutes.
- Stir in red lentils and vegetable broth, bring to a boil.
- Reduce heat and simmer for 20-25 minutes until lentils are tender.
- Blend the soup until smooth, then stir in coconut milk.
- Season with salt and pepper to taste, and serve warm.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg