Carrot Lentil Soup
A really simple soup to warm you up and make use of any leftover cooked or raw carrots. Lunch the next day tastes great with leftovers.
Servings: 5 Servings
Calories: 317kcal
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 medium onion quartered
- 2 garlic cloves sliced
- 1 pound carrots peeled and cut into chunks.
- 1 cup red lentils washed and drained
- 4 cups chicken/vegetable broth
- ½ cup heavy cream
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon salt or to taste
- 1 teaspoon ground cumin
- red pepper flakes for garnish
Instructions
- In a pot over medium high heat, add oil and butter. Wait for the butter to melt then add onion chunks. Sauté for a couple of minutes.
- Add carrots and keep stirring for 5 minutes to get the carrots tender and partially caramelize.
- Add garlic slices and continue to stir for another 30 seconds.
- Add lentils, pour in the broth, and bring the pot to a boil. Partially cover and let it simmer on medium until carrots are fully cooked and fork tender.
- When the soup is done, take it off heat and let it cool down a bit before blending until smooth.
- Pour the blender content into a pot and return to stove top. Add spices and cream.
- Mix everything well and Let it simmer for 5 minutes then serve.
- Serve with fresh lemon juice and fresh green onion.
Notes
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 317kcal | Carbohydrates: 35g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 1246mg | Potassium: 743mg | Fiber: 14g | Sugar: 8g | Vitamin A: 15605IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 4mg