Spiced Carrot Soup with Red Lentils

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective for sautéing.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add chopped carrots and cook for another 5 minutes, stirring occasionally.

Sprinkle in cumin, coriander, turmeric, cinnamon, and black pepper; cook for 1 minute to toast spices.

Add red lentils and vegetable broth; bring to a boil.

Reduce heat and simmer uncovered for 20-25 minutes, until lentils are tender.

Stir in coconut milk and simmer for an additional 5 minutes.

Remove from heat and blend the soup until smooth using an immersion blender or in batches in a blender.

Season with salt and lemon juice to taste.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level:

Dietary