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A spoon held above a bowl of Vegan Carrot and Red Lentil Soup

One Dish Vegan Carrot and Red Lentil Soup

  • Author: Marie Bostwick
  • Yield: Makes approximately 6 servings 1x

Ingredients

Scale
  • 4 stalks celery, diced
  • ½ red or yellow onion, diced
  • 2.5 cups peeled and diced carrots
  • 1 T olive oil
  • 1 cup red lentils, rinsed and sorted
  • 1.5 tsp ground cumin
  • 1 tsp ground garam masala
  • ½ tsp garlic powder
  • 2 T tomato paste
  • 6 cups vegetable broth (can sub chicken broth but soup will no longer be vegan)
  • 1 tsp salt
  • ¼ tsp fresh ground pepper
  • 1 14 oz. can unsweetened coconut milk (can sub light coconut milk)

Instructions

  1. Place olive oil in a deep, heavy bottomed stock pot over medium-high heat. Add carrots, celery, and onion. Cook vegetables in oil, stirring occasionally, until the onion is quite soft, about 4-5 minutes.
  2. Add lentils, cumin, garam masala, garlic powder, and tomato paste to the pot. Stir to combine with vegetables. Pour in broth. Raise heat on stove and bring broth to a boil, then lower heat to simmer.
  3. Place lid on the pot and simmer the soup for approximately 15 to 20 minutes, until the carrots and lentils are soft. Add salt and pepper, simmer for an additional two minutes. Stir in the coconut milk.
  4. Puree the soup, either by using an immersion blender or by pureeing in batches with a regular blender. Taste and adjust spices if needed, then serve.

Find it online: https://mariebostwick.com/one-dish-vegan-carrot-and-red-lentil-soup/