Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
500g carrots, peeled and chopped
1 cup split red lentils, rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1.2 liters vegetable broth
Salt and pepper to taste
Fresh cilantro and lemon wedges for serving
Instructions
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until soft and translucent.
Step 2: Add the minced garlic and spices (cumin, coriander, turmeric, cinnamon) to the pot. Stir constantly for 1 minute to allow the spices to bloom and become fragrant.
Step 3: Incorporate the chopped carrots and red lentils, stirring to coat them thoroughly in the spiced oil.
Step 4: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 20-25 minutes until the carrots and lentils are very tender.
Step 5: Use an immersion blender to blend the carrot and lentil soup with warm spices to your desired consistency. Season with salt and pepper.
Step 6: Serve hot, garnished with fresh cilantro and a squeeze of lemon juice.
Notes
If the soup is too thick after blending, add a splash of water or more broth to reach your preferred consistency.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Healthy Dinner
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg
Keywords: carrot and lentil soup with warm spices, healthy soup, red lentil soup, vegan dinner, spiced soup
