Description
A nourishing and creamy Vegan Red Lentil and Carrot Soup, perfect for chilly evenings.
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 to the pot and cook for another 5 minutes, allowing them to soften slightly.
- Stir in the red lentils, vegetable broth, and ground cumin. Bring to a gentle boil.
- Once boiling, reduce heat and let it simmer for about 20 minutes, or until lentils are soft.
- Stir in the coconut milk, seasoning with salt and pepper to taste.
- Blend the soup with an immersion blender for a silky texture, or leave it chunky if preferred.
- Serve hot, garnished with fresh herbs.
Notes
Customize with spices or toppings as desired. Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg