Don’t ask me why, I’m in an Indian-style food kinda mood (I made this super easy vegan rice pulao recently). Maybe it’s because the weather is getting cooler, and Indian food is always warm, spicy and comforting. I don’t know. But I decided to make this quick 25 min carrot and red lentil Indian-style soup after work last week. I just threw some ingredients together, not knowing how it would turn out, and not expecting much, but I was pleasantly surprised! It turned out really good! And SO easy! Because you purée everything in the end, there’s no need to be fancy about cutting your vegetables, just quick chunks is good. I’d definitely make this again. So that meant I had to write it down so I don’t forget! haha
Do you have a favourite comfort food for cool weather?
Enjoy!
ECP xo
Easy 25 min Carrot and Red Lentil Indian-Style Soup | Vegan, Gluten-Free
A nutritious and comforting Carrot and Red Lentil Soup, ready in under 30 minutes!
Ingredients
- 6 large organic carrots washed and cut in big chunks (leave the skin on, only remove yucky parts)
- 1 large onion cut in big chunks
- 3 garlic cloves minced
- 1 cup red lentils rinsed
- 4 cups low-sodium vegetable broth or water
- extra-virgin organic olive oil
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/8 tsp cayenne powder
- 160 ml whole coconut milk not reduced fat
- 1 tsp unrefined sea salt
- black pepper to taste
Instructions
- Heat up a large pot over medium heat. While it's heating up, start chopping the veggies. When the pan is hot, add a generous amount of olive oil and immediately add the vegetables (except garlic) in it to roast them a bit and develop flavour. Stir every minute or so. You can continue chopping while this is going, just add the veggies as you go until you're done (should only take a minute).
- Add the garlic and red lentils, stir. Add all the spices (except salt and pepper), and let it cook for a minute, stirring. Then add the water, cover, bring to a boil, and reduce temperature to medium-low heat and cook for 20 minutes. Add the coconut milk. Stir until all melted, cook for 1-2 minutes.
- Remove from heat, add the salt and pepper, and purée with a handheld mixer (be careful, it's hot!). Serve at once, accompanied by some roasted pumpkin and sunflower seeds, a nice slice of homemade country bread and a large green salad, and you've got yourself a healthy meal!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 223kcal | Fat: 8g | Saturated fat: 5g | Sodium: 1063mg | Potassium: 582mg | Carbohydrates: 29g | Fiber: 11g | Sugar: 5g | Protein: 9g | Vitamin A: 10550% | Vitamin C: 7% | Calcium: 49% | Iron: 3.6%
I made this for dinner tonight, adding some golden beet and a bit of celery. It was so beautiful that I chose not to purée it. Excellent flavour — the spicing was perfect! Thanks for another great meal, ECP!!
Awesome!!!
This sounds spectacular! I have only had carrot soup twice and I really enjoyed it. The flavours you use here are all ones I love! Saving to try. I know we are going to devour it.
Have a fantastic weekend!
Thanks! It’s a great flavour in soups for sure. It didn’t last long in my house! I made some garlic toasts to go with it, and it was incredible, yet so simple.
Gabby, I’m totally with you on loving Indian comfort food during the winter months. My next recipe also has an Indian flavour profile! I love how thick, hearty and nourishing this soup looks while being vegan and gluten free — right up my alley. 🙂 Thanks for sharing and cheers to an incredible 2017!
Indian food is definitely one of my favourite cuisines. So good. Can’t wait to see what you make next! 🙂
We frequently make pureed veggie soups around the house, and even though lentils often make it into the mix, I’m always forgetting to use red lentils. They’re so easy, and the way the fall apart makes them absolutely ideal for a soup like this. Plus you can’t go wrong with lentils and Indian spices! Good, wholesome, healthy, cold-weather fare – I love it!
Thanks Sean! I love red lentils specifically because they cook in no time at all, and you’re right, the way they fall apart is perfect to thicken soups 🙂