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Carrot Red Lentil Soup

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Ingredients

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  • 1 cup red lentils rinsed and drained
  • 3 Tablespoons olive oil
  • 2 cups chopped yellow onion (1 large)
  • 4 large cloves garlic
  • 2 teaspoons grated ginger (2” piece)
  • 3 cups carrots, peeled and chopped
  • 2 Tablespoons organic tomato paste (optional, leave out if sensitive to nightshades)
  • 1/4 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons cumin
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon black pepper
  • 6 cups vegetable or chicken broth
  • 1 can full fat coconut milk
  • ½ teaspoon sea salt or more, to taste
  • 1 Tablespoon lime juice or lemon juice

Instructions

  1. Rinse the red lentils and set aside to drain.
  2. Heat oil in a soup pot on medium. Add the onion and sauté 5 minutes until onion is translucent.
  3. Add the garlic and ginger. Sauté 1 minute.
  4. Add carrots, tomato paste and spices. Stir to evenly combine and sauté 3-4 minutes until the carrots are coated and the spices are fragrant.
  5. Add in the red lentils and the broth.
  6. Bring to a boil, reduce the heat to low and let simmer, covered, for about 20-30 minutes or until the lentils are soft and broken down.
  7. Transfer to a high speed blender, add coconut milk and salt. Process until completely smooth.
  8. Transfer back to the pot. Stir in the lime juice. Taste and adjust salt as desired.
  9. Serve garnish with chopped parsley, cilantro, red pepper flakes and a swirl of coconut milk if desired.

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