Carrot and Lentil Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  5 cloves, minced or 15g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Curry powder

  Spices

  1 tsp or 2g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Carrots

  Raw

  5 small or 250g

• Lentils

  Sprouted, raw

  ¾ cup or 58g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cilantro

  Coriander - Freshdirect

  2 tablespoon or 2g

Directions

1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 5 minutes or until translucent. Stir in the garlic, ginger, curry powder, and red pepper flakes, and cook for a minute more until fragrant. Add the sliced carrots, dried lentils, and vegetable stock to the pot. Increase the heat and bring to a boil, then reduce heat to med-low, cover. and cook for 30-35 minutes until the lentils are tender. Uncover and turn off the heat. Use an immersion or hand blender to puree the soup in the pot. If you are using an upright blender instead, carefully transfer the soup to the blender. You may need to blend the soup in batches depending on your blender size. Taste the soup, and add a salt and pepper as needed. Serve hot, topped with chopped cilantro, sprinkle with red pepper flakes, if desired.

Similar Foods

• Lemon Carrot and Lentil Soup
• Red Lentil Soup
• Lentil Soup
• Tomato Lentil Soup
• Greek Lentil Soup
• One Pot Lentil Soup