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
Spiced Carrot and Red Lentil Soup
Ingredients
- 1 cup (250 mL) dried red lentils
- 2 Tbsp (30 mL) 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 (15 mL) ground cumin
- 1 Tbsp (15 mL) ground coriander
- 1 tsp (5 mL) ground caraway
- 1 tsp (5 mL) ground turmeric
- 4 cups (1 L) vegetable broth
- 1 cup (250 mL) coconut milk, plus more for serving
- Fresh herbs (parsley or cilantro), chopped
- Salt and pepper, to taste
- Fresh herbs for serving (optional)
Directions
01
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.
02
In large pot over medium, heat 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.
03
Using an immersion blender (or stand blender in batches), blend soup until completely smooth. Stir in coconut milk and season with salt and pepper.
04
Serve soup topped with a drizzle of coconut milk, olive oil, and fresh herbs, if desired. Toasted sourdough or seed crackers are great accompaniments.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
