Vegan carrot and red lentil soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 213.7
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 681.1 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 7.6 g
- Protein: 8.0 g
View full nutritional breakdown of Vegan carrot and red lentil soup calories by ingredient
Introduction
My favorite creamy dreamy vegan soup! Gluten free as well. My favorite creamy dreamy vegan soup! Gluten free as well.Number of Servings: 4
Ingredients
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Spices; 1 tsp each of coriander seed, cumin seed, black whole peppercorns, thyme.
2 tbsp canola oil (or coconut oil)
2 stalks celery
1 large onion
6 carrots raw, washed, not peeled (400 g.)
3 cloves garlic
100 g dry red lentils, rinsed
0.75 liter water, boiling.
Salt to taste
Fresh herbs to taste and garnish (optional)
Tips
Garnish with leaves of fresh herbs if you like. (Flat-leaf parsley, coriander or thyme goes well) Add the stalks finely chopped in the soup with the garlic.
Directions
Roast spices in dry pan, then crush in mortar.
Heat the oil and add sliced onions and celery. Cook until slightly caramelized. Turn down heat and add the spices. Add crushed garlic and diced carrots. Stir. Add rinsed lentils and boiling water. Cover with a lid and let simmer until lentils are cooked and carrots are tender. Remove from heat and blend with a hand blender to a smooth and creamy texture.
Serving Size: makes 4 generous bowls of soups
Heat the oil and add sliced onions and celery. Cook until slightly caramelized. Turn down heat and add the spices. Add crushed garlic and diced carrots. Stir. Add rinsed lentils and boiling water. Cover with a lid and let simmer until lentils are cooked and carrots are tender. Remove from heat and blend with a hand blender to a smooth and creamy texture.
Serving Size: makes 4 generous bowls of soups