Creamy Red Lentil Carrot Soup
This creamy red lentil carrot soup is ready in just 30 minutes and is the perfect easy holiday and weeknight rush dinner. Keep it vegan by skipping the Greek yogurt topping or give yourself a big dollop with a sprinkle of cilantro and red pepper flakes - the choice is totally yours!
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 2 cloves garlic grated
- Kosher salt to taste
- Black pepper to taste
- 1/2 teaspoon curry powder add up 1/2 teaspoon more if desired
- 1-1/2 cups vegetable stock or water
- 1/2 cup rinsed red lentils
- 3 medium-sized carrots 1-inch slices
- 1 14 ounce can full-fat coconut milk
- Greek yogurt for topping
- Cilantro for topping
- Red pepper flakes for topping
Instructions
- In a medium-sized soup pot set over medium heat add olive oil.
- Once the oil is hot add in the diced onion and saute just until soft.
- Add in the garlic, kosher salt, black pepper, and curry powder.
- Saute for another minute just until the garlic is fragrant.
- Pour in vegetable stock, red lentils, carrots, and coconut milk.
- Bring to a boil and then turn down the heat and simmer for about 20 minutes until the carrots and lentils are soft.
- Add the hot soup to a blender (I used my Vitamix) and puree until completely smooth.
- If your blender does not hold all the soup do this in batches.
- Also, be very careful when blending the hot soup because if the lid comes off it could be dangerous.
- Pour the pureed soup back into the pot and warm through.
- Top with a dollop of Greek yogurt, cilantro, and red pepper flakes.
Nutrition
Serving: 1g | Calories: 226kcal | Carbohydrates: 15g | Protein: 9g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 584mg | Fiber: 4g | Sugar: 4g
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