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!
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Recipe Information
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)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, and curry powder. Stir well to coat the onion mixture with the spices, cooking for 1 minute.
Add the sliced carrots to the pot and cook for an additional 3-4 minutes, stirring occasionally.
Stir in the red lentils, then pour in the vegetable broth. Bring the mixture to a boil.
Reduce the heat to low and simmer for 20 minutes, or until the lentils are soft and the carrots are tender.
Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes.
Remove the pot from heat and stir in the lemon juice for a bright flavor boost.
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.
Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6865 mg | 298% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 51.4 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3826 mg | 81% | |
*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.
