[vc_row][vc_column][vc_column_text]Carrot soup is one of our favourite soups and we often change it up by adding alternate ingredients and changing the spices. This version includes red lentils, which add a nice texture and protein, as well as strong spices to make it a light but flavourful and satisfying dinner.

 

Spicy Carrot Lentil Soup

A simple carrot lentil soup made more filling with the additions of lentils, and more delicious with spices.
Course: Mains, Sides
Dietary: Gluten Free, No Added Sugar, Nut Free, Vegan, Wheat Free
Servings: 6 servings

Ingredients

  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 600g carrots peeled and chopped (about 4 cups chopped)
  • 8 C water
  • 1 C red lentils
  • 1 tbsp paprika
  • 1 tsp turmeric
  • 1 tsp Salt
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper

Instructions

  • Heat olive oil in a large pot. Add onion and garlic and sauté over a low heat for about 5 minutes until onions are soft and fragrant.
  • Add carrots and spices and sauté for another 5 minutes, stirring regularly.
  • Pour in water and lentils and cook on a medium heat for 30-40 minutes until the carrots are soft and the lentils fully cooked.
  • Allow to cool.
  • Blend soup until smooth using a blender.
  • Add more seasoning if desired. Serve hot.

Notes

You can easily change this recipe by altering the spices. Turn it into a carrot and herb soup by switching the paprika, cayenne, turmeric and cumin for dried thyme or mixed dried herbs. Alternatively, skip the turmeric and cumin and add a touch more cayenne for a chilli flavoured soup.
This soup lasts for a month in the freezer. Divide evenly between 6 plastic bags or microwavable Tupperware for easy access single servings in a hurry.

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