Description
This creamy carrot and red lentil soup is warm, cozy, and ready in about 30 minutes. Made with simple ingredients, it’s nutritious, comforting, and budget-friendly.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 pound carrots, peeled and sliced
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon lemon juice
- 1/3 cup heavy cream or cashew cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes, until softened.
- Add the garlic, cumin, smoked paprika, and tomato paste. Cook for about 30 seconds, until fragrant.
- Add the carrots and cook for another 5 minutes, stirring occasionally.
- Add the lentils, vegetable broth, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 18–22 minutes, until the carrots and lentils are very tender.
- Use an immersion blender to blend until smooth, or carefully transfer to a blender in batches.
- Stir in the lemon juice and cream or cashew cream. Taste and adjust seasoning as needed.