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One Pot Creamy Carrot Lentil Soup

One Pot Creamy Carrot Lentil Soup in white bowl with parsley garnish
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A protein-packed, naturally creamy soup combining sweet carrots and red lentils in a velvety coconut milk broth. Simple ingredients, maximum flavor, and ready in 40 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • 4 medium carrots, peeled and diced
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Optional garnish: chopped parsley, coconut milk drizzle, or croutons

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onions and cook for 3-4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
  2. Add diced carrots, rinsed red lentils, cumin, coriander, and smoked paprika. Stir and cook for 2-3 minutes to toast the spices.
  3. Pour in vegetable broth and bring to a boil. Reduce heat to medium-low, cover partially, and simmer for 20-25 minutes until carrots are fork-tender and lentils have broken down.
  4. Remove from heat and use an immersion blender to puree about half the soup, leaving some chunks for texture.
  5. Stir in coconut milk, then season with salt, pepper, and lemon juice to taste. Add more broth if too thick.
  6. Ladle into bowls and garnish with parsley, coconut milk drizzle, or croutons if desired.

Notes

  • Red lentils are essential for the creamy texture as they break down during cooking. Other lentil varieties require longer cooking times and different textures.
  • Soup thickens as it cools. Add broth when reheating if needed. Flavors improve after sitting overnight.

Nutrition

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