Description
This creamy carrot and lentil soup is a nourishing one-pot meal packed with warming spices and leafy greens. It’s a hearty, wholesome, and irresistibly comforting vegan dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 leek, diced
- 500g/ 1 lb (4-5 medium) carrots, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ¼ teaspoon black pepper
- 1 cup (185g) red lentils, rinsed
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1/2-1 teaspoon salt, to taste
Instructions
- Heat oil in a large pot over medium-high heat. Sauté the carrots and leeks for 4–5 minutes until softened.
- Stir in the garlic, ginger, cumin, coriander, and turmeric. Sauté for 1 minute to release their flavors.
- Stir in the lentils, broth, coconut milk, salt, and pepper.
- Bring to a boil, then cover, reduce the heat to low, and simmer for 25 minutes until the lentils are tender.
- Stir in the spinach, then remove the soup from the heat, letting the greens wilt.
- Taste and adjust seasoning as needed. Serve as is or topped with yogurt and fresh coriander (cilantro).
Notes
- Refrigerate: Keep in an airtight container for up to 5 days.
- Freeze: Cool completely, store in freezer-safe containers, and thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 407
- Sugar: 8.3g
- Fat: 52.3g
- Saturated Fat: 11.5g
- Carbohydrates: 52.3g
- Fiber: 10.9g
- Protein: 15.2g