Embark on a culinary journey with our creamy carrot lentil soup, where vibrant carrots and hearty, fibre-rich lentils mingle in a velvety coconut milk broth, creating a soul-warming bowl of comfort that’s both dairy-free and utterly delicious.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 cup dried green or red lentils, rinsed
- 4 large carrots, peeled and chopped
- 1 can (13.5 oz) coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- Fresh cilantro or parsley, for garnish
Instructions
- In a large pot, heat coconut oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant and onions are translucent.
- Add vegetable broth, rinsed lentils, and chopped carrots to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until lentils and carrots are tender.
- Once lentils and carrots are cooked, use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Stir in coconut milk, ground cumin, and ground turmeric. Season with salt and pepper to taste.
- Simmer the soup for an additional 5-10 minutes to allow the flavors to meld.
- Ladle the creamy carrot and lentil soup into bowls and garnish with fresh cilantro or parsley.
- Serve hot and enjoy the comforting flavors of this dairy-free delight.
