Creamy Carrot Lentil Soup

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Servings: 4 Prep: 25 min Cook: 15 min Dairy Free Gluten Free Pescetarian Vegan Vegetarian Blender Homestyle Soup: Hot Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Carrots, Fresh Ginger, Cilantro, Extra Virgin Olive Oil, Full Fat Coconut Milk, Cumin, Crushed Red Pepper Flakes, Coconut Sugar, Sea Salt, Ground Black Pepper, Roasted Cashews

Ingredients

8 large carrots ⚠

1 onion

3 cloves garlic

½ inch fresh ginger ⚠

¼ bunch cilantro ⚠

¾ cup split red lentils

1 tablespoon extra virgin olive oil ⚠

4 cups vegetable broth

15 ounces full fat coconut milk ⚠

¼ teaspoon cumin ⚠

½ teaspoon crushed red pepper flakes, optional ⚠

1 ½ teaspoons curry powder

1 tablespoon coconut sugar ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

¼ cup roasted cashews ⚠

Instructions

1. Peel and chop carrots and onion. Peel and crush garlic. Peel and grate ginger. Chop cilantro. Pour the lentils into a sieve and run them under cold water.

2. Place a large saucepan over medium heat, pour in the oil, and add chopped onions.

3. Cook for 1-2 minutes and then add carrots, crushed garlic, and grated ginger. Stir and cook for a further minute.

4. Add vegetable broth, coconut milk, lentils, ground cumin, red chili flakes, curry powder, coconut sugar, a large pinch of salt, and a small pinch of pepper.

5. Stir well and bring to a boil. Reduce heat to low and allow soup to simmer for 15-18 minutes until lentils and carrots are tender.

6. Pour the soup into a blender and blend until smooth. For a thinner soup add more vegetable broth. Adjust the seasoning to your taste.

7. Ladle the soup into bowls and top with fresh chopped cilantro and roasted cashews.