Red Lentil Carrot Ginger Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
12
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Calories
143 kcal
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Course
Main Course, Soup
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Cuisine
American, Middle Eastern
Red Lentil Carrot Ginger Soup
Description
This Red Lentil Carrot Ginger Soup begins by softening onion and bell pepper in olive oil, then adding garlic, fresh ginger, and ground spices to build a fragrant base. Chicken broth, sugar, salt, red lentils, and chopped carrots are added and simmered until the carrots are tender and lentils cooked through.
The mixture is then blended to a creamy consistency, either in batches in a blender or with an immersion blender, and coconut milk is stirred in for richness and smoothness. The spices contribute earthiness, mild heat from cayenne, and brightness from turmeric and ginger.
Served warm, the soup has a velvety texture with a balance of sweet carrots and savory lentils, enhanced by the aromatic spice blend. It can be garnished with cream or yogurt and a touch of smoked paprika to add visual appeal and subtle flavor contrast.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion roughly chopped, large
- 1 bell pepper roughly chopped, orange, large
- 3 garlic roughly chopped, medium cloves
- 2 tablespoons ginger or ginger paste, finely grated fresh
- 1½ teaspoon cumin ground
- 1½ teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon Turmeric
- pinch cayenne pepper less than ⅛ teaspoon
- 6 cups chicken broth low-sodium
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- ¾ cup red lentils
- 1½ pounds carrot peeled and roughly chopped
- 13.5 ounces coconut milk I've used both full fat and light with good results, canned, 1 can
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add the oil and swirl the pan to coat the bottom. Add the onion and bell pepper and cook for 2-3 minutes until softened and wilted. Add the garlic, ginger, cumin, coriander, smoked paprika, turmeric and cayenne pepper and cook for another 30-45 seconds until nice and fragrant.
- Add the chicken broth, sugar, salt, red lentils and carrots. Bring the mixture to a boil and cook for 30-35 minutes until the carrots are super tender. Add the coconut milk and stir well.
- Transfer the soup mixture to a blender and blend in two batches until smooth and creamy. Return to the pot after blending. You can also use an immersion blend right in the pot. Blend until nice and creamy.
- Garnish, if desired, with a drizzle of heavy cream or thinned Greek yogurt and swirl with a toothpick or skewer. Sprinkle lightly with smoked paprika. Serve and enjoy!
Notes
- Refer to detailed café tips in the original recipe post for preparation and variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 493mg | 21% |
| Potassium | 425mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 9563IU | 191% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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