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Carrot and red lentil soup in a white bowl next to fresh garlic, gold spoons and a checkered cloth with a white background

1-Pot Creamy Carrot and Red Lentil Soup (30 Minutes)

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5 from 1 review

Description

This creamy carrot and red lentil soup is ready in just 30 minutes. Incredibly flavorful with warm spices and a hint of sweetness, this hearty soup is loaded with nutrients and is surprisingly simple to make. It is the ultimate vegan and gluten-free comfort food.

Ingredients

Scale

2 shallots, ends removed, peeled and minced

3 tbsp coconut oil or extra virgin olive oil

2.5 tsp fine salt

6 cloves garlic, peeled and minced

2 tsp ground turmeric

1 1/2 tsp yellow curry powder

4 medium carrots, peeled and diced

1 (15 ounce) can unsweetened pumpkin puree

2 (13 ounce) cans full-fat coconut milk

1/2 cup red lentils

5 cups water

1 tbsp maple syrup

1 lime, juiced

1 bunch of cilantro, leaves only, stems removed, chopped

Instructions

  1. Sauté the shallots with olive oil and salt. Cook them in a 5.5-quart dutch oven for 5-10 minutes over low to medium heat. If you have time to sauté them for longer you can start to caramelize the onions slightly and bring out their natural sweetness, which will enhance the flavor of the soup.
  2. Add the minced garlic and spices (turmeric and curry). Sauté for another 2 minutes.
  3. Add the carrots, pumpkin puree, coconut milk, red lentils, water and maple syrup. Bring to a rolling boil, then cover and simmer for 10 minutes until the carrots are tender.
  4. Blend to make creamier, if desired. Use an immersion blender and pulse a couple times to puree either half or all the soup. For the smoothest texture, transfer the soup to a high speed blender and blend. Or, leave it chunky and do not purée at all for a slightly thinner consistency - up to you!
  5. Add the fresh lime juice and freshly chopped cilantro. Stir well to incorporate and allow the cilantro to slightly wilt.
  6. Serve. Ladle into bowls and serve hot. Garnish with a drizzle of coconut milk, fresh cilantro leaves and lime wedges.

Notes

Store leftover soup in an airtight container in the refrigerator for 3-5 days. Reheat using either the stovetop or microwave until warmed through.

  • Prep Time: 5
  • Cook Time: 25
  • Category: Soup
  • Method: Stovetop

Find it online: https://www.eatingbyelaine.com/1-pot-creamy-carrot-and-red-lentil-soup-30-minutes/