Spiced Carrot and Lentil Soup
Make this spicy carrot and lentil soup in one pot in less than 30 minutes for a nutrient-rich, comforting, plant-based soup full of warm, spicy flavors! This delicious soup freezes too!
Servings: 6
Calories: 238kcal
Ingredients
- 4 cloves garlic
- 1 yellow onion finely diced
- 1 tbsp olive oil
- 3 cups chopped carrots 3 large carrots peeled, halved lengthwise and then cut into ½ inch sized cubes
- ½ tsp turmeric
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 ½ cups red lentils
- 4 cups vegetable stock
- 2 cups almond milk or any milk of choice
Instructions
- Add olive oil on medium high heat to a pot, add in minced garlic and diced onion and saute for 3 minutes.
- Add in the chopped carrots and turmeric, chili powder, paprika, cumin and salt and saute for 4 minutes before adding in the lentils, vegetable stock and milk and leave to simmer for 15 minutes until the carrots are tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup into a smooth consistency. If the soup is too sick add in more vegetable stock to thin it out to your desired consistency.
- Garnish with chopped parsley, pumpkin seeds or a dollop of yogurt.
Nutrition
Calories: 238kcal | Carbohydrates: 38g | Protein: 13g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1174mg | Potassium: 687mg | Fiber: 16g | Sugar: 6g | Vitamin A: 11179IU | Vitamin C: 8mg | Calcium: 159mg | Iron: 4mg