Carrot Lentil Soup
After a few rounds of tinkering, this carrot lentil soup has become one of my favorite weeknight staples. The brightness of lime juice, richness of coconut milk, and the finishing touch of cilantro and crispy chili oil make every bowl both comforting and lively the kind of meal you’ll want to make again and again.
Ingredients
- 1 lb carrots peeled and chopped
- 1 large onion chopped
- 1 clove garlic minced
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- ¼ teaspoon chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ⅛ teaspoon black pepper
- ¾ cup red lentils rinsed
- 4 cups vegetable broth or water
- 1 can coconut milk 13.5 oz can
- 1 tablespoon lime juice
- 1 teaspoon salt plus more to taste
- Crispy chili oil for serving
- Chopped cilantro for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté 10 minutes until golden.1 tablespoon olive oil, 1 large onion
- Add carrots and garlic; cook another 10 minutes.1 lb carrots, 1 clove garlic
- Stir in tomato paste, chili powder, coriander, smoked paprika, turmeric, cumin, red pepper flakes, and black pepper. Cook 2–3 minutes until fragrant.2 tablespoons tomato paste, ¼ teaspoon chili powder, ½ teaspoon ground coriander, ¼ teaspoon smoked paprika, ½ teaspoon ground turmeric, ½ teaspoon ground cumin, ½ teaspoon red pepper flakes, ⅛ teaspoon black pepper
- Add lentils, coconut milk, broth, lime juice, and salt. Stir well.¾ cup red lentils, 4 cups vegetable broth or water, 1 can coconut milk, 1 tablespoon lime juice, 1 teaspoon salt
- Bring to a boil, then reduce to a simmer. Cook 20–30 minutes, until carrots and lentils are tender.
- Blend until smooth and creamy with an immersion blender. Adjust seasoning.
- Serve hot, topped with crispy chili oil and chopped cilantro.Crispy chili oil, Chopped cilantro
Notes
Note: Vegetarian, vegan, gluten-free. High in protein and fiber.
Storage Tip: Freezer-friendly up to 3 months.
Nutrition
Calories: 280kcalCarbohydrates: 28gProtein: 8gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1124mgPotassium: 699mgFiber: 10gSugar: 7gVitamin A: 13173IUVitamin C: 10mgCalcium: 61mgIron: 5mg
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