Description
A comforting and nutritious soup made with carrots, lentils, and creamy coconut milk.
Ingredients
Scale
For the Crust:
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tsp ground cumin
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add chopped carrots and cook for 5 minutes, stirring occasionally.
- Stir in lentils, vegetable broth, coconut milk, cumin, turmeric, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until lentils and carrots are tender.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches.
- Adjust seasoning if needed and serve hot, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.