Red Lentil and Carrot Soup with Coconut for the Crock Pot
Warm, hearty, and effortlessly creamy, this Red Lentil and Carrot Soup with Coconut for the Crock Pot is the perfect blend of wholesome comfort and vibrant flavor. Packed with nutrient-rich red lentils, naturally sweet carrots, and aromatic spices like cumin, turmeric, and coriander, this dairy-free soup is elevated by the luxurious addition of silky coconut milk. The slow cooker does all the work, simmering the ingredients to tender perfection, while an immersion blender creates a velvety texture that's irresistible. Serve it with a sprinkle of fresh cilantro and a squeeze of lime for a bright, citrusy finish. Perfect for cozy weeknight dinners or meal prep, this vegan and gluten-free recipe is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 4 medium Carrots
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 1 can (13.5 oz) Coconut milk
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 tablespoon Fresh lime juice (optional, for serving)
Instructions
Peel and chop the carrots into small rounds. Finely dice the onion and mince the garlic cloves.
In a skillet, heat olive oil over medium heat. Sauté the onion for 3-4 minutes, then add the minced garlic and sauté for another 1 minute until fragrant.
Transfer the sautéed onions and garlic to the Crock Pot.
Add the chopped carrots, red lentils, vegetable broth, cumin, turmeric, coriander, salt, and black pepper to the Crock Pot. Stir well to combine.
Cover the Crock Pot with the lid and cook on high for 4 hours or low for 6-8 hours, until the carrots are tender and the lentils have broken down, creating a creamy texture.
Once cooking is complete, stir in the coconut milk and let it heat through for 10-15 minutes on the warm setting.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return it to the Crock Pot.
Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
To serve, ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4856 mg | 211% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 61.7 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3912 mg | 83% | |
*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.
