This carrot and lentil soup tastes like you spent hours in the kitchen but only takes 30 minutes to make! It's hearty, nutritious, and super flavorful.
Toppings (optional): Fresh cilantro or parsley, yogurt, cheese
Instructions
Heat oil in a large Dutch oven or pot over medium heat. Saute the onion until soft, about 2 minutes. Add garlic, carrots, celery, and all the spices. Cook for an additional 6-8 minutes.
Add the lentils, broth, and coconut milk. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils and vegetables are tender. Be sure to stir occasionally.
Enjoy the soup as is or add to a high speed blender and blend until smooth. You can also blend half and keep the rest chunky.
Serve with fresh herbs like cilantro or parsley and some yogurt or cheese.
Notes
Transfer to an airtight container and store in the refrigerator for up to 5 days or freeze for up to 3 months.