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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
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.
Heat the olive oil over medium-low heat. Add the onion and cook for 3–4 minutes, stirring, until softened. Add the curry powder only near the end and stir just until fragrant, without burning it.
Add the carrot and rinsed lentils, pour in the broth and bring to a gentle boil. Cook for 15–20 minutes, stirring along the bottom occasionally. The carrot should mash easily with a fork and the lentils should break down with no hard centers.
Take the pot off the heat and blend the soup until smooth. Keep the head below the surface when using an immersion blender. If the vegetables resist blending, cook them longer before continuing.
Serve hot, while the soup is thick but still easy to pour.
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