Red Lentil Carrot Ginger Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion roughly chopped
- 1 large orange bell pepper roughly chopped
- 3 medium garlic cloves roughly chopped
- 2 tablespoons finely grated fresh ginger or ginger paste
- 1½ teaspoon ground cumin
- 1½ teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- pinch cayenne pepper less than ⅛ teaspoon
- 6 cups low-sodium chicken broth
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- ¾ cup red lentils
- 1½ pounds carrots peeled and roughly chopped
- 13.5 ounces canned coconut milk (1 can) I've used both full fat and light with good results
Instructions
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Heat a large soup pot or Dutch oven over medium heat. Add the oil and swirl the pan to coat the bottom. Add the onion and bell pepper and cook for 2-3 minutes until softened and wilted. Add the garlic, ginger, cumin, coriander, smoked paprika, turmeric and cayenne pepper and cook for another 30-45 seconds until nice and fragrant.
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Add the chicken broth, sugar, salt, red lentils and carrots. Bring the mixture to a boil and cook for 30-35 minutes until the carrots are super tender. Add the coconut milk and stir well.
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Transfer the soup mixture to a blender and blend in two batches until smooth and creamy. Return to the pot after blending. You can also use an immersion blend right in the pot. Blend until nice and creamy.
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Garnish, if desired, with a drizzle of heavy cream or thinned Greek yogurt and swirl with a toothpick or skewer. Sprinkle lightly with smoked paprika. Serve and enjoy!
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips.