Creamy Carrot and Red Lentil Soup
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Source: https://recipheon.com/en/recipes/soups/creamy-carrot-and-red-lentil-soup
About this recipe
Creamy carrot and red lentil soup is a thick, plant-based blend made with vegetable broth, onion, curry powder, and olive oil. Carrots provide natural sweetness and vivid color, while red lentils soften quickly and thicken the soup without dairy. Curry powder adds a warm, gently spiced aroma that balances the mild vegetables. This filling meatless soup makes a simple lunch from a short ingredient list.
Ingredients
Servings: 6
500 g carrots
100 g red lentils
1 onion
900 ml vegetable broth
1/2 teaspoon curry powder
1 tablespoon olive oil
Steps
Rinse the red lentils, slice the carrots, and chop the onion so the vegetables cook evenly in the broth.
Sauté the onion with the curry powder in the olive oil for 3–4 minutes, until the onion softens and the spice becomes fragrant.
Add the carrots and rinsed lentils, pour in the broth, and cook for 15–20 minutes, until the carrots and lentils are tender.
Blend the carrots and red lentils into a thick, smooth soup.
Serve hot, while the soup is thick but still easy to pour.
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