Creamy Carrot & Lentil Soup
Preparation time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
- 1 Tbsp olive oil
- 1 small yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 1 small potato, peeled and chopped
- ½ cup red lentils, rinsed
- 4 cups low-sodium vegetable broth
- ½ tsp ground cumin
- ¼ tsp turmeric
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 Tbsp freshly squeezed lemon juice
Instructions:
- Heat olive oil in a medium pot over medium heat. Add onion and cook for 3–4 minutes, until softened.
- Add carrots, potato, red lentils, vegetable broth, cumin, and turmeric. Stir together.
- Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the vegetables and lentils are very soft.
- Remove from heat and let cool for several minutes.
- Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, blend in small batches and follow the blender manufacturer's safety instructions.
- Stir in lemon juice, salt, and black pepper. Add a small amount of water or broth if the soup is too thick.
- Serve warm.
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