A creamy, nourishing carrot and lentil soup infused with warming spices like cumin, coriander, and turmeric. Naturally vegan, protein-packed, and perfect for cozy meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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2 tbsp olive oil
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1 onion, chopped
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2 garlic cloves, minced
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1 tbsp grated fresh ginger
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1 tsp ground cumin
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1 tsp ground coriander
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1/2 tsp ground turmeric
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4 cups chopped carrots (about 5–6 medium)
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1 cup red lentils, rinsed
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4 cups vegetable broth
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1/2 cup coconut milk (optional)
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1 tbsp lemon juice
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Salt and pepper to taste
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Fresh cilantro or parsley, for garnish
Instructions
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Heat olive oil in a large pot. Add onion and cook 5 minutes until soft.
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Add garlic and ginger, sauté 1 minute.
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Stir in cumin, coriander, and turmeric. Toast for 30 seconds.
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Add carrots and lentils. Stir to coat with spices.
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Pour in vegetable broth. Bring to a boil, reduce heat, and simmer 20–25 minutes until carrots and lentils are soft.
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Blend soup until smooth with an immersion blender or in batches.
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Stir in coconut milk if using. Simmer 5 more minutes.
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Add lemon juice, season with salt and pepper.
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Garnish and serve hot.