Carrot Lentil Soup

After a few rounds of tinkering, this carrot lentil soup has become one of my favorite weeknight staples. The brightness of lime juice, richness of coconut milk, and the finishing touch of cilantro and crispy chili oil make every bowl both comforting and lively the kind of meal you'll want to make again and again.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6 Servings

Calories: 312 kcal per serving

Ingredients

1 lb - carrots
1 - onion
1 clove - garlic
1 tbsp - olive oil
2 tablespoons - tomato paste
¼ tsp - chili powder
½ tsp - ground coriander
¼ tsp - smoked paprika
½ tsp - ground turmeric
½ tsp - ground cumin
½ tsp - red pepper flakes
⅛ tsp - black pepper
¾ cup - red lentils
4 cups - vegetable broth or water
1 can - coconut milk
1 tbsp - lime juice
1 tsp - salt
Crispy chili oil
Chopped cilantro

Instructions

Heat olive oil in a large pot over medium heat. Add onion and sauté 10 minutes until golden.
Add carrots and garlic; cook another 10 minutes.
Stir in tomato paste, chili powder, coriander, smoked paprika, turmeric, cumin, red pepper flakes, and black pepper. Cook 2-3 minutes until fragrant.
Add lentils, coconut milk, broth, lime juice, and salt. Stir well.
Bring to a boil, then reduce to a simmer. Cook 20-30 minutes, until carrots and lentils are tender.
Blend until smooth and creamy with an immersion blender. Adjust seasoning.
Serve hot, topped with crispy chili oil and chopped cilantro.

Nutrition