Description
A flavorful and nutritious Cardamom-Spiced Carrot & Lentil Soup that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cardamom
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 2 cups carrots, peeled and sliced
- 1 cup red lentils, rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the ground cardamom, cumin, coriander, and cayenne pepper (if using). Stir well to combine and cook for another minute.
- Pour in the vegetable broth, followed by the sliced carrots, red lentils, and diced tomatoes. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let simmer for about 25-30 minutes, or until the lentils and carrots are tender.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Season with salt and pepper to taste, then stir in the lemon juice.
- Serve hot, garnished with fresh cilantro.
Notes
- For a creamier texture, stir in a splash of coconut milk before serving.
- Add a handful of spinach or kale during the last 5 minutes of cooking for extra nutrients and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: varies
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Cardamom-Spiced Carrot & Lentil Soup, Vegan Soup, Healthy Soup