This plant-based Lentil and Carrot Soup features a cozy blend of warming spices, along with rich and creamy coconut milk for added texture. Bolstered by protein and fiber-rich lentils, a bowl of this soup is hearty (and nutritious) enough to serve as a complete meal all on its own.
2tablespoonsgrapeseed oil,or as needed to coat the bottom of the pot
½cupdiced yellow onion(½ medium)
3cupsdiced carrots(1 pound)
4clovesgarlic,minced
1tablespoongrated ginger
2teaspoonsground cumin
1teaspoonground coriander
1cupdry red lentils,rinsed
4cupsvegetable broth
1(13.66 ounce) can coconut milk (unsweetened, full fat)
½teaspoonsalt,or to taste
Optional garnish:
Chopped green onions
Fresh mint leaves
Crushed red pepper flakes
Instructions
Heat oil in a large stock pot over medium heat. Once hot, stir in onion and carrot and cook for 12 minutes, stirring occasionally, or until onion is translucent and carrots are tender.
Stir in garlic, ginger, cumin, and coriander, and cook for 1 minute, or until aromatic.
Stir in lentils and vegetable broth. Bring to a boil, reduce heat to medium, and cook for 15 minutes, or until lentils are tender. (if you prefer softer lentils, cook for an additional 5-10 minutes, or until desired consistency is reached.)
Turn off heat and stir in coconut milk and salt to taste (if using).
Transfer about half of the soup to a blender or food processor and blend until smooth. Return the blended soup to the pot with the unblended soup and stir until evenly mixed.
Transfer to bowls and garnish with green onions, mint leaves, and crushed red pepper flakes if desired.
Notes
Preparation: Prepare the recipe up to five days in advance if storing in the refrigerator or up to three months in advance if freezing. Add optional garnish immediately before serving.Storage: Store prepared soup in an airtight container in the refrigerator for up to five days, or store in an airtight, freezer-safe container and freeze for up to three months. Thaw frozen soup in the refrigerator overnight. Serves 4 as an entree or 6 as a starter/side dish. Nutrition facts are only an estimate and are based on an entree serving size of ¼ of the recipe.