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- 1 cup red lentils, thoroughly rinsed under cold water - 3 large carrots, peeled and chopped into bite-sized pieces - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 4 cups vegetable broth (homemade or store-bought) - 1 can (14 oz) coconut milk, preferably full-fat for creaminess - 2 tablespoons extra virgin olive oil - Salt and freshly ground pepper, to taste - Fresh cilantro leaves, roughly chopped, for garnish (optional) - Lemon wedges, for serving When preparing Creamy Carrot Lentil Soup, I focus on fresh, simple ingredients. Red lentils are my go-to for their quick cooking time. They turn soft and creamy, perfect for this soup. I love using vibrant carrots for sweetness and color. Onions and garlic build the base flavor. Their aroma fills the kitchen as they sauté. Cumin and turmeric add warmth and depth. They complement the carrots nicely. Coconut milk brings a rich creaminess. I recommend using full-fat for the best texture. Vegetable broth ties everything together and enhances the taste. Finally, I season with salt and pepper. Optional garnishes of cilantro and lemon wedges brighten each bowl. They add freshness and a touch of zing. {{ingredient_image_2}} 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Once the oil is hot, add 1 finely diced onion. Sauté until it looks soft and clear, around 5 minutes. 3. Next, add 2 minced cloves of garlic, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric powder. Stir and cook for 1 more minute. 4. Now, add 3 chopped carrots and 1 cup of rinsed red lentils. Mix well, so the spices coat everything. 5. Pour in 4 cups of vegetable broth and bring it to a boil. 6. When boiling, lower the heat and let it simmer uncovered for about 20 minutes. The lentils and carrots should be soft. 1. After cooking, use an immersion blender to puree the soup. Blend until it reaches your desired smoothness. 2. If you don’t have an immersion blender, let the soup cool a bit. Then, blend it in a traditional blender, being careful of steam. 3. Return the blended soup to the pot on low heat. Stir in 1 can of coconut milk until it is creamy and mixed well. 4. Season with salt and freshly ground pepper to taste. Warm it for about 5 more minutes, stirring occasionally. - Serve the soup hot in individual bowls. - For a nice touch, drizzle a bit of extra coconut milk on top. - Add a small sprig of cilantro in the center. - You can also sprinkle a pinch of cumin or paprika for color. - Serve lemon wedges on the side for a bright flavor boost. - Best practices for cooking lentils: Rinse your red lentils well. This removes dirt and helps them cook evenly. Cook them for about 20 minutes. They should be soft but not mushy. - Achieving the desired creaminess: Use full-fat coconut milk for the best texture. Blend the soup until it’s smooth. If you want it creamier, add more coconut milk. - Essential tools: An immersion blender is great for pureeing the soup right in the pot. If you use a traditional blender, let the soup cool first. Be careful of the steam! - Recommended pot types: A heavy-bottomed pot works well for even cooking. It helps avoid burning the soup while stirring. - Additional spices to try: Experiment with a pinch of paprika or cayenne for heat. You can also add fresh ginger for a vibrant kick. - Suggested toppings or alternative garnishes: Top your soup with fresh cilantro or a dollop of yogurt. Lemon wedges add a bright touch when squeezed on top. Pro Tips Use Fresh Spices: For the best flavor, make sure your ground cumin and turmeric are fresh. Stale spices can dull the taste of your soup. Adjust the Creaminess: If you prefer a creamier texture, feel free to add more coconut milk. Just taste as you go to achieve your desired richness. Blend to Your Liking: Depending on your preference, you can blend the soup until completely smooth or leave some chunks for texture. Experiment to find your favorite consistency! Garnish Creatively: Consider adding toasted pumpkin seeds or a drizzle of chili oil on top for additional flavor and visual appeal. {{image_4}} You can switch out red lentils for other types. Green or brown lentils work well, but they take longer to cook. If you need a faster option, try canned lentils. For a creamier soup without dairy, use nut milk. Almond or cashew milk can replace coconut milk. You can also use silken tofu blended with water for creaminess. Adding greens can boost nutrition and flavor. Spinach or kale blend nicely into this soup. Just stir them in during the last few minutes of cooking. You can also experiment with spices. Try adding smoked paprika or coriander for a different taste. A pinch of red pepper flakes adds warmth, too. To give this soup a Mediterranean twist, add olives or feta cheese. These ingredients bring a salty kick that pairs nicely with the sweet carrots. For an Indian-inspired version, add garam masala or curry powder. These spices infuse the soup with warmth and depth. You can also garnish with fresh cilantro or a squeeze of lime for extra flavor. After you enjoy your creamy carrot lentil soup, you may have some left. To keep it fresh, let it cool first. Then, store it in the fridge in airtight containers. Use glass or BPA-free plastic containers for the best results. Make sure to seal them well to prevent any odors from other foods. You can freeze this soup for later! Pour the cooled soup into freezer-safe containers or bags. Leave some space at the top since soup expands when frozen. It’s best to freeze it in single servings so you can thaw just what you need. When you're ready to eat, move the soup to the fridge to thaw overnight. If you're in a hurry, you can thaw it in the microwave. Heat it slowly, stirring often, to avoid hot spots. This soup stays fresh in the fridge for about 3 to 5 days. If you freeze it, it can last for up to 3 months. Always check for signs of spoilage before eating. If the soup has an off smell, color, or texture, it’s best to throw it away. Enjoy your delicious soup safely! Can I make this soup ahead of time? Yes, you can make this soup ahead of time. Prepare it, then cool it down. Store it in an airtight container in the fridge for up to three days. Reheat it gently on the stove before serving. Is the soup gluten-free? Yes, this soup is gluten-free. All the ingredients, like lentils and vegetables, are naturally gluten-free. You can enjoy it without any worries about gluten. How can I make the soup spicier? To add heat, try these options: - Add a pinch of cayenne pepper. - Stir in some red pepper flakes. - Include diced jalapeños when cooking. These will boost the flavor and warmth of your soup. Caloric content per serving Each serving of this creamy carrot lentil soup has about 250 calories. This makes it a filling choice without being heavy. Nutritional benefits of key ingredients - Red lentils: Packed with protein and fiber. - Carrots: High in beta-carotene, great for your eyes. - Coconut milk: Provides healthy fats and adds creaminess. - Spices: Cumin and turmeric have anti-inflammatory properties. How many servings does this recipe yield? This recipe serves four people. It’s perfect for a family meal or as a hearty lunch. Suggestions for scaling the recipe up or down - To make more, double each ingredient. - For fewer servings, halve the amounts. Adjust cooking time as needed, but keep an eye on the soup as it cooks. Creamy Carrot Lentil Soup is easy to make and truly satisfying. You learned about key ingredients and steps for preparation. We covered tips for perfecting the soup's texture and ways to enhance flavor. I also shared variations to suit your taste and how to store leftovers effectively. Experimenting with different spices and garnishes opens up new flavors. This soup can fit anyone's meal plan, providing warmth and comfort. Enjoy this tasty recipe any day, knowing it's both simple and delicious.

Creamy Carrot Lentil Soup

A rich and creamy soup made with red lentils, carrots, and coconut milk, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup red lentils, thoroughly rinsed under cold water
  • 3 large carrots, peeled and chopped into bite-sized pieces
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 4 cups vegetable broth (homemade or store-bought)
  • 1 can (14 oz) coconut milk, preferably full-fat for creaminess
  • 2 tablespoons extra virgin olive oil
  • to taste Salt and freshly ground pepper
  • to taste Fresh cilantro leaves, roughly chopped, for garnish (optional)
  • to serve Lemon wedges

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the diced onion, sautéing until it turns translucent and soft, which should take about 5 minutes.
  • Add the minced garlic to the pot along with ground cumin and turmeric powder. Stir well and cook for an additional minute, allowing the spices to become fragrant.
  • Incorporate the chopped carrots and the rinsed lentils into the pot. Stir everything together, making sure the spices coat the vegetables and lentils evenly.
  • Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes, or until both the lentils and carrots are tender.
  • After cooking, use an immersion blender to carefully puree the soup to your desired smoothness. If you don’t have an immersion blender, you can cool the soup slightly and then blend it in batches using a traditional blender—be cautious of the steam.
  • Once blended, return the soup to the pot on low heat. Stir in the coconut milk until fully combined and creamy. Season the mixture with salt and freshly ground pepper to taste. Allow it to warm through for about 5 minutes, stirring occasionally.
  • Serve the soup hot, garnished with fresh cilantro. Accompany with lemon wedges on the side, which can be squeezed into the soup for an added bright flavor.

Notes

For an elegant touch, serve the soup in individual bowls, drizzling a bit of extra coconut milk on top and placing a small sprig of cilantro in the center.
Keyword comfort food, healthy, soup, vegan