Ingredients
Scale
- 1 kg/2.2 lbs of carrots
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 3/4 cup of red lentils
- 1/2 tsp ground ginger
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1 tsp smoked paprika
- 4 cups of vegetable broth
- 1/2 can of coconut milk
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- salt, pepper
Toppings
- Chopped peanuts
- Poppy seeds
- Microgreens and herbs
- Etc.
Instructions
- Chop carrots roughly and spread in a single layer on a baking sheet. Bake for 30-40 minutes at 180°C/360°F, or until soft and slightly browned.
- Meanwhile sauté chopped onions in a pot with a few tablespoons of water (or vegetable oil, if you prefer). After 5-10 minutes when onions are soft, add garlic, lentils, ginger, turmeric, coriander, red pepper flakes and paprika. Cook for a minute, until spices are fragrant. Make sure they don’t burn.
- Add broth or water, and cook for 10 minutes.
- Once lentils are soft, add coconut milk, vinegar, maple syrup, roasted carrots, and season soup with salt and pepper. Purée soup using an immersion blender (or a blender). Adjust consistency with broth/water if needed.
- Return soup to pot and heat through. Serve warm or cold with toppings of your choice. Enjoy!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Cuisine: Vegan