Warm up with this velvety, spice-infused soup made from sprouted red lentils and heirloom carrots, topped with coconut cream and fresh herbs.
Lemon to the rescue!
Before serving, to brighten the soup and give an extra velvety finish, give a big squeeze of lemon juice into each serving bowl
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Spiced Carrot and Red Lentil Soup
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Ingredients
- 1 cup dried red lentils
- 2 Tbsp extra-virgin olive oil plus more for serving
- 1 small white onion diced
- 3 to 4 garlic cloves peeled and minced
- 4 large heirloom carrots chopped
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp ground caraway
- 1 tsp ground turmeric
- 4 cups vegetable broth
- 1 cup coconut milk plus more for serving
- Fresh herbs chopped, parsley or cilantro
- Salt and pepper to taste
- Fresh herbs for serving optional
Instructions
- Rinse dried lentils 2 to 3 times until clean. Add rinsed lentils to bowl and top with fresh cold water. Leave on counter for 12 to 24 hours, or until lentils have doubled in size.
- In large pot over medium, heat extra-virgin olive oil. Sauté onion and garlic until translucent and fragrant. Add carrots, cumin, coriander, caraway, and turmeric. Cook for an additional 2 to 3 minutes, or until fragrant. Stir in drained sprouted lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes, until the lentils and carrots are tender.
- Using an immersion blender (or stand blender in batches), blend soup until completely smooth. Stir in coconut milk and season with salt and pepper.
- Serve soup topped with a drizzle of coconut milk, extra-virgin olive oil, and fresh herbs, if desired. Toasted sourdough or seed crackers are great accompaniments.
