Carrot and Lentil Soup
This Carrot and Lentil Soup is made with a rich blend of warm spices and creamy coconut milk.
Ingredients
- 2 tablespoons olive oil
- 1 lb carrots washed, peeled and sliced
- 3 cloves garlic minced
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ⅛ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cup red lentils
- ½ cup tomato puree
- 4 cups vegetable stock
- 1 can coconut milk
- Parsley for serving
Instructions
- Heat olive oil in a large pot over medium-low heat. Add carrots and sauté for 10 minutes, until softened.
- Add garlic, cumin, chili powder, red pepper flakes, salt, black pepper, and red lentils. Stir, then sauté for 2-3 minutes, until fragrant.
- Add tomato pure and vegetable stock. Bring to a boil, then reduce to a simmer. Simmer for 15-20 minutes, until softened.
- Use an immersion blender or regular blender to blend the soup. Add coconut milk and stir. Top with parsley and serve.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
