Speedy Spiced Sunshine Soup
Brighten up your table with Speedy Spiced Sunshine Soup, a vibrant and nourishing dish bursting with flavor and ready in just 35 minutes! This comforting recipe brings together golden turmeric, aromatic spices, and hearty red lentils, creating a velvety, protein-packed soup that's both satisfying and wholesome. Sweet, tender carrots and creamy coconut milk add a delicate sweetness, while a splash of zesty lemon juice enhances every spoonful with refreshing brightness. Perfect for busy weeknights, this one-pot wonder is gluten-free, vegan, and easily customizable with fresh cilantro for garnish. Pair it with a slice of crusty bread or serve it solo for a bowl of absolute sunshine on any day!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 4 medium carrots, peeled and diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion and cook for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Add the diced carrots, ground turmeric, ground cumin, and ground coriander. Stir well to coat the carrots with the spices and cook for 2 minutes to release their aroma.
Add the rinsed red lentils and vegetable broth to the pot. Stir and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 15–20 minutes, or until the lentils and carrots are tender.
Using an immersion blender (or carefully transferring to a countertop blender in batches), blend the soup until smooth. If you prefer a chunkier consistency, blend only part of the soup.
Stir in the coconut milk, lemon juice, salt, and black pepper. Adjust seasoning to taste.
Gently heat the soup for another 2–3 minutes without boiling.
Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 53.1 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3907 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.
