Description
A creamy, cozy hug in a bowl, this Vegan Red Lentil and Carrot Soup is perfect for a quick weeknight dinner or a comforting lunch.
Ingredients
Scale
- 1 cup red lentils
- 2 large carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh herbs for garnish (optional)
Instructions
- Heat a splash of olive oil in a pot over medium heat. Add the chopped onion and minced garlic, sautéing until golden and translucent, about 3-4 minutes.
- Add the chopped carrots and cook for another 5 minutes until softened.
- Stir in the red lentils, vegetable broth, and ground cumin. Bring to a gentle boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the lentils are soft.
- Stir in the coconut milk and season with salt and pepper for a creamy finish.
- Blend the soup with an immersion blender or leave it chunky as preferred.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup keeps well in the fridge for about a week and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg