Carrot And Lentil Soup Recipes

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RED LENTIL AND CARROT SOUP



Red Lentil and Carrot Soup image

This red lentil and carrot soup is an easy and delicious dairy free soup that is perfect for a chilly winter day. It's incredibly easy to make, made with simple ingredients you probably already have in your pantry, and comes together in just about 30 minutes!

Provided by Claire Cary

Categories     Soup

Time 30m

Number Of Ingredients 14

2 cups red lentils
1 medium/large yellow onion
4 large cloves garlic
3 tbsp olive oil
1 can full fat coconut milk
5 cups vegetable or chicken broth
4 large carrots
4 tbsp tomato paste
½ tsp salt (or more, to taste)
1/4 tsp cinnamon
1/2 tsp turmeric
1/2 tsp cumin
1 tsp paprika
Black pepper to taste

Steps:

  • Chop the onion and mince the garlic and add to a large pan with the olive oil.
  • Saute for about 5 minutes or until very fragrant and the onion is translucent.
  • Add in all of the spices, salt and chopped carrots.
  • Saute for an additional 5 minutes.
  • Add in the red lentils, tomato paste, coconut milk and vegetable broth.
  • Bring to a boil, reduce the heat to (very) low and let simmer, covered, for about 20 minutes or until the lentils are cooked through and most of the liquid is absorbed.
  • Transfer to a high speed blender (you will probably need to do this in 2 batches depending on the size of your blender) and process until completely smooth. If you have an immersion blender, you can use that instead!
  • Taste and adjust seasonings as desired. Feel free to thin it out with extra vegetable broth if desired.
  • Transfer back to the pot and garnish with chopped parsley, red pepper flakes and a few dollops of coconut yogurt.

Nutrition Facts : ServingSize 1 bowl, Calories 425 kcal, Sugar 6.9 g, Fat 16.8 g, Carbohydrate 55.8 g, Fiber 10.1 g, Protein 17.8 g

FRENCH LENTIL AND CARROT SOUP



French Lentil and Carrot Soup image

It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 9

5 large carrots, peeled and sliced
1-1/2 cups dried green lentils, rinsed
1 shallot, finely chopped
2 teaspoons herbes de Provence
1/2 teaspoon pepper
1/4 teaspoon kosher salt
6 cups reduced-sodium chicken broth
2 cups cubed rotisserie chicken
1/4 cup heavy whipping cream

Steps:

  • Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.

Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges

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