This Curried Carrot and Red Lentil Soup is a stunning bowl of warmth with its vibrant golden hue and enticing aroma. It's not only visually appealing but also loaded with nutrients. The blend of sweet carrots, hearty lentils, and aromatic spices like curry, cumin, and turmeric ensures every spoonful is a delight. This soup is perfect for a quick nutritious meal on any day, and with just a few ingredients, it’s simplicity at its most delicious. Ready in no time and sure to become a household favorite, it's a wonderfully comforting dish for colder days or whenever you need a cozy meal.
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- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups carrots, chopped
- 1 cup red lentils, rinsed
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and and pepper to taste
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and ginger, and sauté for another minute.
- Stir in the curry powder, cumin, coriander, and turmeric, and cook for 1 minute until fragrant.
- Add the carrots, red lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the carrots and lentils are tender.
- Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
- Stir in the coconut milk and season with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 32g | Protéines: 8g | Fat: 10g | Sucre: 7g