Description
A comforting and nutritious Carrot and Lentil Soup infused with warm spices like cumin and coriander. This easy-to-make soup is blended smooth, making it perfect for a cozy meal packed with wholesome ingredients and vibrant flavors, garnished with fresh herbs for a bright finish.
Ingredients
Scale
Vegetables
- 4 medium carrots, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Fresh herbs (such as cilantro or parsley) for garnish
Legumes
- 1 cup red lentils, rinsed
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt, to taste
- Black pepper, to taste
Liquids and Oils
- 4 cups vegetable broth
- 2 tablespoons olive oil
Instructions
- Prepare the vegetables: Peel and dice the carrots, chop the onion, mince the garlic, and grate the fresh ginger to have all ingredients ready for cooking.
- Sauté the onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft, building the soup’s base flavor.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until they become aromatic but not browned.
- Add spices and main ingredients: Mix in the ground cumin and coriander, then add the diced carrots and rinsed red lentils to the pot, stirring to coat everything in the spices.
- Simmer the soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer gently for 25-30 minutes until the lentils and carrots are tender.
- Blend the soup: Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender, processing until smooth and creamy.
- Season and adjust consistency: Taste the blended soup and season with salt and black pepper as needed. If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency.
- Serve: Ladle the warm soup into bowls and garnish with fresh herbs and an optional drizzle of olive oil for a finishing touch.
Notes
- The soup can be made vegan and gluten free by using vegetable broth without additives.
- Use a high-powered blender for a very smooth texture or leave slightly chunky for more texture.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust spices to taste, adding a pinch of chili flakes for a spicy kick.
- For extra protein, add cooked chicken or a dollop of Greek yogurt when serving (note: this would affect dietary classification).
