From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Carrot Lentil Soup
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Instructions
1
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Heat olive oil in a large pot over medium heat. Add onion and sauté 10 minutes until golden.
2
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Add carrots and garlic; cook another 10 minutes.
3
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Stir in tomato paste, chili powder, coriander, smoked paprika, turmeric, cumin, red pepper flakes, and black pepper. Cook 2-3 minutes until fragrant.
4
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Add lentils, coconut milk, broth, lime juice, and salt. Stir well.
5
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Bring to a boil, then reduce to a simmer. Cook 20-30 minutes, until carrots and lentils are tender.
6
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Blend until smooth and creamy with an immersion blender. Adjust seasoning.
7
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Serve hot, topped with crispy chili oil and chopped cilantro.
My Calorie Intake
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Tips & Tricks (5)
- Spice Bloom Magic 🌶️Toast the ground spices like cumin, turmeric, and coriander in hot olive oil for 30-45 seconds before adding vegetables to unlock their deepest, most complex flavors.
- Lentil Rinse Technique 💧Always rinse red lentils thoroughly before cooking to remove excess starch and prevent a mushy texture, ensuring a cleaner, more distinct soup consistency.
- Coconut Milk Integration 🥥Add coconut milk off the heat and stir gently to prevent separation, creating a smooth, luxurious texture without curdling.
- Acid Balance Trick 🍋Add lime juice in two stages - a small amount during cooking and the remainder just before serving to brighten the soup's overall flavor profile.
- Chili Oil Drizzle Technique 🌈Create a dramatic flavor finish by drizzling crispy chili oil in a circular pattern on top of the soup, allowing guests to mix it in for personalized heat levels.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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