Description
A warm and nourishing vegan soup made from red lentils and carrots, perfect for chilly days.
Ingredients
Scale
- 1 cup red lentils
- 2 large carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh herbs for garnish (optional)
Instructions
- Heat a splash of olive oil in a pot over medium heat. Add the chopped onion and minced garlic, sautéing until golden and translucent—about 3-4 minutes.
- Add the chopped carrots to the pot and cook for another 5 minutes.
- Stir in the red lentils, vegetable broth, and ground cumin. Bring to a gentle boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the lentils are soft.
- Stir in the coconut milk and season with salt and pepper to taste.
- Blend the soup for a smooth consistency, or leave it as is for some texture.
- Serve hot, garnished with fresh herbs if using.
Notes
This soup can be made ahead and stored in the fridge for up to five days or frozen for up to three months. Feel free to mix in any veggies or spices you have on hand!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 11g
- Cholesterol: 0mg