Carrot and Lentil Soup

Ingredients - Serves 6

• Fresh cilantro - 2 tablespoons, chopped
• Coconut milk - 1/2 cup
• Salt and pepper - To taste
• Turmeric - 1/2 teaspoon
• Ground coriander - 1 teaspoon
• Ground cumin - 1 teaspoon
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Red lentils - 1 cup, rinsed
• Carrots - 4 large, peeled and chopped

Let's Get Started

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots, rinsed lentils, vegetable broth, ground cumin, ground coriander, turmeric, salt, and pepper. Stir well.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the carrots and lentils are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Stir in the coconut milk and adjust the seasoning if needed.
7. Simmer for an additional 5 minutes to heat through.
8. Serve the soup hot, garnished with fresh cilantro.
9. Enjoy!

Dietary Info

• Dish Type: Soup
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 5g
• Carbs: 40g
• Protein: 10g
• Sodium: 800mg
• Sugar: 10g