One Pot Creamy Carrot Lentil Soup
A cozy and nourishing soup made with hearty lentils, vibrant carrots, and creamy coconut milk, perfect for chilly days.
Ingredients
Main Ingredients
- 1 cup lentils (green or brown) Can substitute with red lentils for quicker cooking.
- 2 cups carrots, diced Can swap with sweet potatoes or parsnips.
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth Chicken broth works as a non-vegetarian option.
- 1 cup coconut milk Can substitute with almond milk or cashew cream.
- 1 teaspoon cumin For additional flavor, toast the spices.
- 1 teaspoon turmeric
- to taste Salt and pepper Adjust according to preference.
- to garnish Fresh parsley For a pop of color and flavor.
Instructions
Preparation
- Prep your workspace and gather all ingredients and utensils.
- In a large pot, heat a drizzle of olive oil over medium heat.
Cooking
- Sauté the chopped onion until translucent (about 3-5 minutes).
- Add minced garlic and cook for an additional 30 seconds.
- Stir in diced carrots and sauté for another 5 minutes.
- Add lentils, cumin, turmeric, salt, and pepper. Mix well and toast spices for 1-2 minutes.
- Pour in the vegetable broth, ensuring lentils and vegetables are submerged.
- Bring to a boil, then reduce heat and let simmer covered for about 25 minutes.
- Once cooked, stir in coconut milk and heat through for 2-3 minutes.
- For creaminess, blend part of the soup if desired.
- Serve by ladling into bowls and garnish with fresh parsley.
- Enjoy your hearty soup!
Notes
For added flavor, try fresh herbs and a squeeze of lemon before serving. If the soup is too thick, add more broth or water.