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Spiced Carrot and Red Lentil Soup

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.