Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 4 medium carrots (peeled and diced)
- 1 cup red lentils (rinsed)
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Stir in diced carrots, rinsed lentils, and spices (cumin, coriander, smoked paprika). Sauté for 2-3 minutes to toast the spices.
- Pour in vegetable broth; bring to a boil. Reduce heat and let simmer for 20-25 minutes until carrots and lentils are soft.
- Use an immersion blender to blend part of the soup for creaminess while keeping some chunks intact.
- Stir in coconut milk for a rich finish, adjusting seasoning with salt, pepper, and lemon juice as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg