Spiced Carrot and Lentil Soup
This spiced carrot and red lentil soup combines in one pot and cooks in less than 30 minutes. A meat-free, dairy-free dish that both meat eaters and vegetarians enjoy, this spicy lentil soup is smooth, nutritious, and bursting with warm, savory flavors. Serve it as an appetizer or side dish, or enjoy it as a complete meal!
Servings: 6
Ingredients
- 4 cloves garlic
- 1 yellow onion finely diced
- 1 tbsp olive oil
- 3 cups chopped carrots 3 large carrots peeled, halved lengthwise and then cut into ½ inch sized cubes
- ½ tsp turmeric
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 ½ cups red lentils
- 4 cups vegetable stock
- 2 cups almond milk or any milk of choice
Instructions
- Add olive oil on medium high heat to a pot, add in minced garlic and diced onion and saute for 3 minutes.
- Add in the chopped carrots and turmeric, chili powder, paprika, cumin and salt and saute for 4 minutes before adding in the lentils, vegetable stock and milk and leave to simmer for 15 minutes until the carrots are tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup into a smooth consistency. If the soup is too sick add in more vegetable stock to thin it out to your desired consistency.
- Garnish with chopped parsley, pumpkin seeds or a dollop of yogurt.
Nutrition
Calories: 238kcal | Carbohydrates: 38g | Protein: 13g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1174mg | Potassium: 687mg | Fiber: 16g | Sugar: 6g | Vitamin A: 11179IU | Vitamin C: 8mg | Calcium: 159mg | Iron: 4mg