Creamy red lentil and carrot soup is a comforting, flavorful dish that blends the earthiness of lentils with the sweetness of carrots, enhanced by a medley of warm spices. This nourishing soup is both hearty and healthy, perfect for a cozy meal on a chilly day. Red lentils cook quickly and dissolve into a creamy texture, while carrots add a hint of natural sweetness. The spices elevate the dish, creating an aromatic and rich flavor profile. Whether you’re looking for a quick lunch or a light dinner, this soup is a satisfying, wholesome option.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 medium-sized carrots, peeled and chopped
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– One tablespoon fresh ginger, grated
– 1 tablespoon olive oil (or butter)
– One teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional, for heat)
– 4 cups vegetable or chicken broth
– 1 cup coconut milk or heavy cream
– Salt and pepper to taste
– Fresh lemon juice (optional, for a tangy finish)
– Fresh cilantro or parsley, chopped (for garnish)
Preparation:
Step 1:
Start by preparing your ingredients. Rinse the red lentils under cold water until the water runs clear. Peel and chop the carrots into small pieces for even cooking. Chop the onion finely and mince the garlic cloves. Grate the fresh ginger.
Step 2:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onions and sauté them for 3-4 minutes until they become soft and translucent. Add the minced garlic and grated ginger to the pot, stirring constantly for another minute until fragrant.
Step 3:
Now it’s time to add the spices. Stir in the ground cumin, ground coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook the spices for about 1-2 minutes, stirring frequently to prevent burning. This will toast the spices and release their full flavor.
Step 4:
Add the chopped carrots to the pot and stir to coat them in the spices. Cook for an additional 3 minutes, allowing the carrots to slightly soften.
Step 5:
Next, add the rinsed red lentils and pour in the vegetable or chicken broth. Stir everything together, ensuring the lentils and carrots are fully submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes. Stir occasionally to prevent sticking.
Step 6:
Once the lentils are tender and the carrots are cooked through, remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender, then return it to the pot.
Step 7:
Stir in the coconut milk or heavy cream for a creamy, luscious texture. Taste the soup and season it with salt and pepper to your liking. If you prefer a bit of acidity, add a splash of fresh lemon juice.
Variation:
This recipe is versatile, allowing you to adapt it based on your preferences or what you have on hand.
- Spicier Version: If you like your soup with more heat, increase the amount of cayenne pepper or add a chopped chili.
- More Vegetables: You can add other vegetables like sweet potatoes or butternut squash for added texture and flavor.
- Different Creaminess: Substitute the coconut milk with a different plant-based milk for a dairy-free option or use Greek yogurt for added tang.
- Herbs and Toppings: Garnish the soup with fresh herbs like cilantro, parsley, or dill. You can also top the soup with crunchy croutons or a drizzle of olive oil for extra texture.
Cooking Note:
- Red lentils cook quickly compared to other types of lentils, making this soup perfect for a quick meal. Be careful not to overcook the lentils as they can become too mushy.
- For a more rustic texture, you can skip blending the soup entirely or blend only half of it, leaving some chunks of carrots and lentils for bite.
- If the soup is too thick after blending, feel free to add more broth or water to reach your desired consistency.
Serving Suggestions:
This creamy red lentil and carrot soup is delicious on its own, but it pairs well with various sides for a more complete meal.
- Crusty Bread: Serve it with a side of crusty bread or warm pita to soak up the flavorful broth.
- Salad: A simple green salad with a tangy vinaigrette complements the richness of the soup.
- Grains: You can also serve this soup over a bed of cooked quinoa, farro, or rice for a heartier meal.
- Yogurt: A dollop of plain yogurt or a spoonful of sour cream on top adds a cool, tangy contrast to the warm spices.
Tips:
- Make sure to rinse the lentils well before cooking to remove any dust or debris.
- To deepen the flavor, you can roast the carrots before adding them to the soup. This will bring out their natural sweetness and give the soup an extra layer of flavor.
- If you don’t have fresh ginger, you can substitute with 1/2 teaspoon of ground ginger, though fresh ginger provides a more vibrant taste.
- For an added protein boost, stir in a can of drained chickpeas or cooked shredded chicken before blending.
- This soup freezes well. Make a large batch and store it in freezer-safe containers for up to three months. When reheating, add a little water or broth to adjust the consistency.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Nutritional Information (Per Serving):
– Calories: Approximately 250-300
– Protein: 10g
– Sodium: 600mg
(Note: Nutrition may vary depending on the specific ingredients and brands used.)
FAQs:
1. Can I make this soup in advance?
Yes, this soup is perfect for meal prep. You can make it in advance and store it in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious when reheated.
2. Is this soup vegan?
Yes, if you use vegetable broth and coconut milk or any plant-based cream alternative, this soup is entirely vegan.
3. Can I freeze this soup?
Absolutely. This soup freezes well. Let it cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. When you’re ready to eat, thaw the soup overnight in the refrigerator and reheat it on the stovetop.
4. What other spices can I use?
Feel free to experiment with spices like smoked paprika, garam masala, or even curry powder for a more complex flavor profile. You can also add a bay leaf while the soup simmers for added aroma.
5. Can I use other types of lentils?
Red lentils are recommended for this recipe because they cook quickly and break down into a creamy texture. However, if you use green or brown lentils, the cooking time will increase, and the texture will be less creamy.
Conclusion:
Creamy red lentil and carrot soup with warm spices is a comforting, nourishing dish that balances flavors and textures. The rich creaminess of the lentils, the sweetness of the carrots, and the warmth of the spices make this soup a perfect choice for any time of the year, especially during colder months. It’s simple to make, adaptable, and can be customized to suit your dietary needs or preferences. Whether you’re preparing it for a quick weeknight dinner or making a big batch for future meals, this soup is sure to become a favorite in your kitchen. Enjoy it with some crusty bread, and you have a complete, satisfying meal!
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Creamy Red Lentil and Carrot Soup with Warm Spices
- Total Time: 40 minutes
Ingredients
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 medium-sized carrots, peeled and chopped
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon olive oil (or butter)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional, for heat)
– 4 cups vegetable or chicken broth
– 1 cup coconut milk or heavy cream
– Salt and pepper to taste
– Fresh lemon juice (optional, for a tangy finish)
– Fresh cilantro or parsley, chopped (for garnish)
Instructions
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 medium-sized carrots, peeled and chopped
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon olive oil (or butter)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional, for heat)
– 4 cups vegetable or chicken broth
– 1 cup coconut milk or heavy cream
– Salt and pepper to taste
– Fresh lemon juice (optional, for a tangy finish)
– Fresh cilantro or parsley, chopped (for garnish)
Notes
– Red lentils cook quickly compared to other types of lentils, making this soup perfect for a quick meal. Be careful not to overcook the lentils as they can become too mushy.
– For a more rustic texture, you can skip blending the soup entirely or blend only half of it, leaving some chunks of carrots and lentils for bite.
– If the soup is too thick after blending, feel free to add more broth or water to reach your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250-300
- Sodium: 600mg
- Protein: 10g