Easy Spiced Carrot And Red Lentil Soup With Ginger
Craving warmth and exotic flavor this winter? This Carrot and Red Lentil Soup, seasoned with coriander, fennel, turmeric, coconut milk, and fresh ginger, is the perfect pick. Vegan, vibrant, and ready in just 30 minutes!
Servings: 6
Calories: 168kcal
Ingredients
- 4 big carrots (about 1.2 pounds (550 g))
- 3 medium shallots
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fennel seeds crushed (or ½ teaspoon ground fennel)
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 5 cups vegetable broth (no-salt-added or low-sodium) if using regular broth, reduce salt
- 1 cup red lentils
- 2 teaspoons kosher salt
- 1 14-ounce can full-fat coconut milk
- 1-inch (2.5 cm) knob of ginger peeled
- ¼ teaspoon black pepper (preferably freshly cracked)
Instructions
- Begin by peeling the carrots and shallots, then chop them into roughly 1-inch (2.5 cm) pieces. No need for perfection—just aim for even sizes so they cook evenly!
- Sauté the shallots. Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped shallots and sauté until golden, stirring regularly to keep them from sticking or burning.
- Sauté the carrots and spices. Add the chopped carrots to the pot and sauté for another two minutes. Next, stir in the fennel, coriander, and turmeric, and sauté for 1 minute until the spices become fragrant.
- Add the stock and lentils. Pour in the vegetable broth, add the red lentils and salt. Bring the mixture to a simmer, then cover and cook for about 20 minutes, or until the carrots are tender and easily pierced with a knife.
- Add the coconut milk. Stir in the coconut milk and cook for one more minute, just to heat it through.
- Blend the soup. Transfer the soup to a high-speed blender, along with the fresh ginger and pepper. Blend the mixture until very smooth, about 1 minute.
- Serve and garnish. Pour the soup into a bowl, and top with a generous amount of fresh cilantro and a dollop of optional coconut yogurt.
Notes
- Go for no-salt-added broth - Using unsalted broth lets you take full control of the soup’s saltiness. Different brands can vary widely, and this way, you can season to perfection!
- Save the coconut milk for the finale - Stir in the coconut milk at the very end of cooking to keep its flavor vibrant and its texture luxuriously creamy. Adding it earlier can cause these qualities to fade.
- Fresh ginger and pepper (last but not least) - Add freshly grated ginger and a sprinkle of pepper just before blending. This ensures their bold, bright flavors shine through instead of being mellowed by extended cooking.
Nutrition
Calories: 168kcal | Carbohydrates: 27g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 807mg | Potassium: 478mg | Fiber: 12g | Sugar: 4g | Vitamin A: 6807IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 3mg