Name: Red Lentil and Carrot Soup
Ingredients: 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

22 Oct Red Lentil and Carrot Soup

Posted at 16:29h in All Foods Fit, Dinner, Lunch, Recipes, Savory Snacks by Laura Cipullo

Print Recipe

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

Ingredients

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

Instructions

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!