Description
A warm, nutritious, and creamy soup made with carrots, lentils, and coconut milk, all in one pot!
Ingredients
Scale
- 1 cup red lentils
- 4 large carrots, peeled and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Kale or spinach (optional)
- Lemon juice (optional)
- Croutons (optional)
Instructions
- Chop the carrots, onion, and garlic.
- In a pot over medium heat, sauté the onions and garlic for about 5 minutes until soft.
- Add carrots and lentils, then pour in vegetable broth. Season with cumin, smoked paprika, salt, and pepper. Bring to a gentle boil.
- Reduce heat and let simmer for about 20 minutes.
- Stir in the coconut milk and blend if a smoother texture is desired.
- Adjust seasoning and serve in bowls, garnished with coconut milk or fresh herbs.
Notes
This soup keeps well in the fridge for up to 5 days and can be frozen in portions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg