Ingredients
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 lb carrots, peeled and sliced
1 cup dry red lentils, rinsed
5 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Lemon juice for finishing
Instructions
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft and translucent.
Step 2: Stir in the garlic and ginger, cooking for another 60 seconds until fragrant.
Step 3: Add the carrots, red lentils, cumin, turmeric, and smoked paprika. Stir well to coat the vegetables and lentils in the spices.
Step 4: Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the carrots and lentils are very soft.
Step 5: Use an immersion blender to blend the soup directly in the pot until completely smooth and creamy. If using a stand blender, blend in batches carefully.
Step 6: Stir in a squeeze of fresh lemon juice and season with salt and pepper to taste. Serve warm with your favorite toppings.
Notes
If the soup is too thick after blending, add a splash more broth or water to reach your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy Dinner
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
Keywords: creamy carrot lentil soup, red lentil soup, vegan soup recipe, healthy dinner, carrot soup
