Red Lentil & Carrot Soup
This Indian inspired soup combines red lentils (massur dal), bright carrots, sweet coconut milk and spices that are then pureed into a warm creamy soup. Serve this soup over basmati rice with a garden salad for a healthy filling complete meal. Enjoy!
Ingredients
| 1 | t | oil |
| 1 | onion (chopped) | |
| 2 | clv | garlic (minced) |
| 4 | carrots (chopped) | |
| 1 | c | red lentils (dry) |
| 4 | c | water |
| 1 | c | coconut milk |
| 1 | T | lemon juice |
| 1⁄2 | t | turmeric |
| 1 | t | cumin (ground) |
| 1 | t | coriander |
| 1⁄2 | t | curry powder |
| 1 | t | salt |
| black pepper (to taste) | ||
| cilantro (garnish) |
Instructions
1. In a large stock pot over medium heat saute onion until clear. Add garlic, turmeric, cumin and coriander. Saute for an additional minute. 2. Add carrots, lentils and water. Increase heat bring to a boil. Reduce heat, cover and simmer until carrots are tender and lentils are breaking down (approximately 30 minutes). 3. Using a blender or immersion blender puree soup until smooth. Add coconut milk and stir thoroughly. 4. Season with curry powder, salt & black pepper to taste. Before serving add lemon juice.
Notes
A squeeze of lime juice is a nice addition to or in place of lemon juice.
Red lentils work best in this dish. Brown or green lentils are heartier and will affect the color and consistency.
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