Description
A hearty and nutritious carrot and lentil soup that warms you from the inside out with its vibrant orange hue and warm spices.
Ingredients
Scale
- 1 ½ tablespoon extra virgin olive oil
- 1 medium-sized onion, chopped
- 2 garlic cloves, minced
- 1 lb (450 grams) carrots, sliced or cubed
- 1 ⅓ cup (250 grams) green or brown lentils, rinsed and drained
- 2 tablespoons tomato paste
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dried thyme
- 1 bay leaf
- 6 cups (1.5 L) low sodium vegetable broth
- 1 to 1 ½ teaspoon fine salt, to taste
- ⅛ teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon lemon juice, or to taste
- 3 tablespoon fresh parsley, chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic, paprika, and cumin, cooking for about 1 minute until fragrant.
- Add the sliced carrots, lentils, tomato paste, dried thyme, bay leaf, vegetable broth, 1 teaspoon of salt, and several grinds of black pepper.
- Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook until the lentils are tender, about 25 to 30 minutes.
- Once the lentils are done, stir in the lemon juice and onion powder. Adjust the seasoning as necessary.
- For a creamier soup, let it cool slightly, blend about 2 cups until smooth, and return it to the pot. Stir until fully combined.
- Garnish with fresh chopped parsley and drizzle with extra virgin olive oil if desired. Serve with crusty bread or croutons.
Notes
Store leftovers in an airtight container in the fridge for 4-5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg