Spiced Carrot and Lentil Soup

Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and is essential for good vision.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Spiced Carrot and Lentil Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 200 gram Red lentils
• 1 piece Onion
• 2 piece Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground turmeric
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh cilantro
• 1 tablespoon Lemon juice

Instructions

1. Heat oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
2. Add the carrots, lentils, cumin, coriander, and turmeric. Stir well to coat the vegetables and lentils with the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the carrots and lentils are tender.
4. Remove from heat and let the soup cool slightly. Use an immersion blender or transfer the soup to a blender, and blend until smooth.
5. Return the soup to the pot and stir in the coconut milk, salt, and black pepper. Heat over medium-low heat until warmed through.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lemon juice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 30g10%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.