Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups carrots, chopped
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until the onion is translucent.
- Stir in the chopped carrots and grated ginger, cooking for another 5 minutes.
- Add the ground cumin, coriander, and turmeric, stirring well to coat the vegetables.
- Add the rinsed red lentils and vegetable broth. Bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the lentils are tender.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Season with salt, pepper, and lemon juice to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5
- Sodium: 300
- Fat: 5
- Carbohydrates: 40
- Fiber: 12
- Protein: 10
Keywords: Carrot Ginger Red Lentil Soup, healthy soup, vegetarian soup recipe, nourishing soup, easy lentil soup, silky soup