Curried Lentil Soup with Carrots

Warm your soul with a bowl of Curried Lentil Soup with Carrots, a vibrant and nutrient-packed dish that's as comforting as it is flavorful. This aromatic soup combines the earthy goodness of red lentils with the natural sweetness of carrots, all elevated by a fragrant blend of spices like cumin, turmeric, and curry powder. Gently simmered in a rich base of coconut milk and vegetable broth, this creamy soup achieves the perfect balance of warmth and brightness, thanks to a splash of fresh lemon juice. Easy to prepare in just 45 minutes, this recipe is both vegan and gluten-free, making it an ideal choice for a hearty, healthy meal. Serve it with a sprinkle of fresh cilantro for a pop of color and an extra layer of flavor. Perfect for cozy dinners, meal prep, or anytime you're craving a wholesome, spice-infused dish!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 4 medium carrots, sliced
• 1 cup red lentils, rinsed and drained
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes, or until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4

Add the ground cumin, coriander, turmeric, and curry powder. Stir well to coat the onion mixture with the spices, cooking for 1 minute.

Step 5

Add the sliced carrots to the pot and cook for an additional 3-4 minutes, stirring occasionally.

Step 6

Stir in the red lentils, then pour in the vegetable broth. Bring the mixture to a boil.

Step 7

Reduce the heat to low and simmer for 20 minutes, or until the lentils are soft and the carrots are tender.

Step 8

Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes.

Step 9

Remove the pot from heat and stir in the lemon juice for a bright flavor boost.

Step 10

Using a hand blender, puree the soup until smooth, or leave it slightly chunky for a more rustic texture. Alternatively, puree in batches using a stand blender.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Serve hot, garnished with chopped fresh cilantro if desired.

Nutrition Facts

Serving size	(1815.7g)

Amount per serving	% Daily Value*
Calories	1128.0

Total Fat 39.6g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6865.4mg	0%
Total Carbohydrate 164.6g	0%
Dietary Fiber 38.6g	0%
Total Sugars 51.4g
Protein 40.5g	0%

Vitamin D 0IU	0%
Calcium 373.8mg	0%
Iron 22.8mg	0%
Potassium 3825.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 13.8%

Carbs: 55.9%