Red Lentil and Carrot Soup


Red Lentil and Carrot Soup

Great for digestion and providing you with nutrition.
Course: Appetizer, Entrees, lunch, Side Dish
Cuisine: American, Indian
Keyword: soup recipe, Vegetarian


  • 1 tbsp olive oil extra virgin
  • 2 cloves garlic
  • 2 tbsp fresh ginger finely grated
  • 1 onion, yellow diced
  • 1 pound carrots, washed, peeled and chopped
  • 6 cups no added salt vegetable broth
  • 1 cup lentils, rinsed
  • 2 tsp cumin
  • 1/2 tsp chili powder
  • salt and pepper to taste


  • 1.    Heat 1 tablespoon of olive oil in a large stock pot over medium high heat.
  • 2.    Add onions and sauté until they are translucent.
  • 3.   Add garlic, ginger, cumin, and chili powder sauté for 2-3 minutes more.
  • 4.   Add carrots, and sauté for 5 minutes, stirring frequently.
  • 5.    Add the vegetable broth, and red lentils. Bring the soup to a boil, then cover and simmer over medium-low heat until the carrots are tender, and the lentils are well cooked -about 20-30 minutes.
  • 6.   Using an immersion blender, or in a high-speed blender, puree soup until smooth. Season with salt and pepper to taste.
  • 7.  Top with croutons and sriracha for an extra kick!

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