Carrot Lentil Soup with Cilantro
This Carrot Lentil Soup with Cilantro is a simple carrot soup with a little bit of extra body coming from the lentils and a spark of heat coming form the cumin, cilantro and chili powder. A filling soup for the colder days of spring and summer.
Ingredients
- 1 tablespoon oil
- 1/2 onion
- 1 garlic
- 1 pound carrots
- 3.5 ounces dried red lentils
- 1 teaspoon coriander
- 1 teaspoon cumin
- 4 cups vegetable broth
- salt and pepper
- 10 sprigs cilantro finely chopped
Instructions
- Chop the onion, carrots and garlic and cilantro.
- Heat the oil in a Dutch oven and add the onion and garlic and cook for a few minutes.
- Add the spices and cook a few more minutes.
- Add the carrots, lentils and vegetable broth and cook for 10-15 minutes until the carrots and lentils are done.
- Add the finely chopped cilantro. Use an immersion mixer or blender to create a smooth and creamy result. (NOTE 1)
- Taste the soup and add salt and pepper if needed.
- Serve the soup in bowls or plates and add cilantro leaves for a simple decoration.
Notes
- Since the vegetables and lentils are soft, you can do without the blender if you prefer a soup that's not totally smooth.
Nutrition
Calories: 373kcalCarbohydrates: 61gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 2048mgFiber: 22gSugar: 17g