Carrot and Red Lentil Soup with Parsley Cream
Warm up your soul with this silky Carrot and Red Lentil Soup with Parsley Cream, a vibrant and nourishing recipe that’s perfect for lunch or a light dinner. This hearty soup combines the natural sweetness of carrots with protein-packed red lentils, all spiced with aromatic cumin and coriander for a comforting yet flavorful twist. A velvety swirl of parsley-infused cream adds a cooling, herbaceous contrast, while a squeeze of fresh lemon juice elevates every spoonful with a bright, zesty finish. Simple to prepare in just 45 minutes, this gluten-free and vegetarian dish is as wholesome as it is satisfying. Serve it with crusty bread or a light salad for a complete meal, and don’t forget the garnish of parsley leaves for a touch of fresh elegance.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 4 medium carrots, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup red lentils, rinsed and drained
- 5 cups vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon juice
- 1 handful parsley leaves (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrots, ground cumin, and ground coriander. Stir well to coat the carrots in the spices.
Pour in the rinsed red lentils and vegetable stock. Stir, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the carrots and lentils are very tender.
While the soup simmers, prepare the parsley cream. In a small bowl, mix the heavy cream, chopped parsley, and lemon juice. Season to taste with a pinch of salt. Keep refrigerated until ready to serve.
Once the soup is cooked, use an immersion blender to puree it directly in the pot until smooth. Alternatively, carefully transfer the soup to a countertop blender and blend in batches.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and add a swirl or dollop of parsley cream to each serving.
Garnish with a few parsley leaves if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5424 mg | 236% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 39.8 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4223 mg | 90% | |
*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.
