Description
A smooth and comforting creamy carrot lentil soup.
Ingredients
Scale
- 2 cups carrots, chopped
- 1 cup red lentils
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add onions and garlic. Sauté until soft.
- Add carrots and cook for 5 minutes.
- Stir in lentils, cumin, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add coconut milk and blend until smooth.
- Serve hot.
Notes
- Adjust seasoning to taste.
- Store leftovers in the refrigerator for up to 3 days.
- This soup freezes well.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: creamy carrot lentil soup