Description
Carrot and Lentil Soup is a heartwarming dish that perfectly blends tender carrots with protein-rich lentils in a cozy broth. Infused with spices, this soup offers a delightful balance of flavors and a silky texture, making it ideal for chilly days or any time you seek comfort food. Serve it with crusty bread for an extra satisfying meal that nourishes both body and soul.
Ingredients
Scale
- 4 cups chopped fresh carrots (about 4 large carrots)
- 1 cup green or brown lentils (rinsed)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 6 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for about 3 minutes until soft.
- Stir in chopped carrots; cook for an additional 5 minutes until they begin to soften.
- Add rinsed lentils and vegetable broth; bring to a boil, then reduce heat to simmer.
- Season with cumin, coriander, salt, and pepper; let simmer for 25 minutes until lentils are tender.
- Blend the soup using an immersion blender or in batches until smooth, leaving some texture if desired.
- Serve hot with crusty bread or garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 5g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg