Description
This Carrot and Lentil Soup will warm you up during those chilly autumn and winter nights. It’s creamy, flavourful and packed with vegetables.
Ingredients
Scale
- 1 yellow onion
- 1 tbsp olive oil
- 3 carrots
- 5 cloves of garlic
- 1 thumb sized piece of ginger (20 grams)
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp tomato paste
- 3/4 cup (150 grams) dried red lentils
- 1 cup (200 ml) full-fat coconut milk
- 4 cups (1 liter) water
- 2 dried lime leaves
- 1 lemon
- 1/2 tsp salt
- Pinch of black pepper
Instructions
- Peel and finely dice the onion.
- Place a large pot over medium heat and add the oil.
- Add the onion and sauté for 10 minutes until soft, stirring occasionally.
- Meanwhile, peel and cut the carrots into 1 inch (2,5 cm) cubes.
- Add the cubed carrot to the pot and sauté for 5 minutes, stirring occasionally.
- Peel and finely chop the garlic and ginger. Add to the pot and sauté for 2 more minutes while stirring regularly.
- Add the spices and tomato paste and cook for 1 minute.
- Rinse and drain the red lentils. Add to the pot with full-fat coconut milk, water and lime leaves. Cook for 15 minutes or until the carrots and red lentils are cooked through.
- Remove lime leaves and use a (emersion) blender to puree until smooth. Be careful not to overvcrowd your blender, work in batches if necessary.
- Before serving, squeeze in the juice of a lemon and add salt and pepper to taste.
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 5 min
- Cook Time: 40 min
- Category: Soup
- Method: Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 425kcal
- Sugar: 11,9g
- Sodium: 0,6g
- Fat: 16,8g
- Saturated Fat: 11,6g
- Carbohydrates: 47,6g
- Fiber: 11,8g
- Protein: 15,5g