Description
A comforting and nutritious soup made with carrots, lentils, and creamy coconut milk.
Ingredients
Scale
For the Crust:
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
- Add chopped carrots, lentils, vegetable broth, cumin, and turmeric. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils and carrots are tender.
- Stir in coconut milk and blend the soup until smooth using an immersion blender or regular blender. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.