This warming Spiced carrot and lentil soup is super easy to make with just a few budget-friendly ingredients. It is creamy and full of flavor, a real family favourite.
- 1 tablespoon Olive oil
- 500 g Carrots peeled and sliced (about 4 big carrots)
- 1 Yellow onion peeled and chopped
- 2 Garlic cloves peeled and chopped
- 1 tablespoon Ginger grated
- 1 teaspoon Salt
- ½ teaspoon Ground pepper
- 1 teaspoon Paprica powder
- 1 tablespoon Curry powder optional
- ½ cup 100 g red lentils, picked over and rinsed
- 2 ½ cups (500 ml) Vegetal broth
- 1 (400g) 14oz Can of coconut milk
- 1 Lime juiced
- A few springs of cilantro for topping
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Add the oil, carrots and onions to a large pot and sauté over medium heat for a few minutes until the onion is translucent. Then add the garlic and ginger with the spices, stir well and sauté for another minute.
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Pour in the vegetal broth and coconut milk. Optional, reserve about 4 tablespoon of the coconut milk to top the soup with if desired.
Stir in the lentils and bring to a simmer. Cook for about 10-15 minutes until the vegetables are fork tender and the lentils fully cooked.
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Turn the heat off and blend until smooth with a hand held bender. Add lime juice to your taste.
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Serve hot with a drizzle of the reserved coconut milk and top with cilantro. Tastes great with some crusty bread for dipping.