Carrot Lentil Soup
This comforting carrot and lentil soup is super easy to make for a cozy weeknight meal! A creamy blended carrot base, with lentils and kale. It's naturally vegan, and is ready in 25 minutes! Serve with buttered bread or crackers!
Serving Size 4
Equipment
- 1 large heavy bottom pan
- 1 wooden spoon
- 1 cutting board
- 1 knife
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 pound carrots about 4-5 medium, peeled and chopped
- 2 garlic cloves minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon curry powder
- 2 bay leaves
- 6 cups vegetable broth
- 1 cup cooked green lentils yellow lentils work too
- 1 cup chopped frozen kale
Instructions
- Heat the olive oil in a heavy bottom pan. Add the onion and carrot, and cook until the onion is translucent. About 4-5 minutes.
- Add the spices and garlic and stir. Cook for 10-15 seconds, until the garlic is fragrant.
- Add the vegetable broth and bay leaves. Cover the pot with a lid and bring to a simmer. Cook for 5-6 minutes, until the carrots are fork tender.
- Remove the bay leaves. Transfer to a blender or use an immersion blender to blend the soup until smooth. Transfer back to the pot.
- Add cooked lentils and kale. Bring the soup back to a simmer and cook until the kale is softened. About 2-3 minutes.
Video
Notes
Remove the bay leaves before blending.
Brown or yellow lentils work instead of green lentils.
