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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1tablespoonoil
1/2onion
1garlic
1poundcarrots
3.5 ouncesdried red lentils
1tteaspooncoriander
1teaspooncumin
4cupsvegetable broth
salt and pepper
10sprigs cilantro
Instructions
Chop the onion, carrots and garlic.
Heat the oil in a Dutch oven and add the onion and garlic and bake for a few minutes.
Add the carrots and the spices and bake another few minutes. Chop the cilantro (leave a few leaves for decoration) and set aside.
Add the vegetable broth and the lentils and cook for 10-15 minutes until the carrots and lentils are done.
Add the cilantro. Use an immersion mixer to create a smooth and creamy result.
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.