Carrot Red Lentil Carrot Soup

• Vegetarian
• Gluten free

• Produce

  • 3 Carrots, medium-sized
  • 1 Cilantro
  • 2 cloves Garlic
  • 1/2 cup Red lentils
  • 1 Yellow onion, small

• Canned Goods

  • 1 (14 ounce can Coconut milk, full-fat

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Curry powder
  • 1 Kosher salt
  • 1 Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Greek yogurt

• Liquids

  • 1 1/2 cups Vegetable stock or water

Found on nutmegnanny.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, grated
• Kosher salt, to taste
• Black pepper, to taste
• 1/2 teaspoon curry powder (add up 1/2 teaspoon more if desired)
• 1-1/2 cups vegetable stock or water
• 1/2 cup rinsed red lentils
• 3 medium sized carrots, 1-inch slices
• 1 (14 ounce) can full-fat coconut milk
• Greek yogurt, for topping
• Cilantro, for topping
• Red pepper flakes, for topping

Directions

• In a medium sized soup pot set over medium heat add olive oil. Once the oil is hot add in the diced onion and saute just until soft. Add in the garlic, kosher salt, black pepper and curry powder. Saute for another minute just until the garlic is fragrant. Pour in vegetable stock, red lentils, carrots and coconut milk. Bring to a boil and then turn down the heat and simmer for about 20 minutes until the carrots and lentils are soft. Add the hot soup to a blender (I used my Vitamix) and puree until completely smooth. If your blender does not hold all the soup do this in batches. Also, be very careful when blending hot soup because if the lid comes off it could be dangerous. Pour the pureed soup back into the pot and warm through. Top with a dollop of Greek yogurt, cilantro and red pepper flakes.