Spiced Carrot Coconut Red Lentil (Printable Version)

Vibrant warming blend of sweet carrots, creamy coconut and protein-rich red lentils with aromatic spices for ultimate comfort.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, diced
03 - 3 cloves garlic, minced
04 - 1 inch fresh ginger, grated
05 - 4 large carrots, peeled and sliced

→ Legumes

06 - 1 cup red lentils, rinsed

→ Liquids

07 - 4 cups vegetable broth
08 - 1 can (400 ml) coconut milk, full-fat preferred

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon ground turmeric
12 - 1/4 teaspoon ground cinnamon
13 - 1/4 teaspoon chili flakes
14 - Salt and pepper, to taste
15 - Juice of 1 lime

→ Garnishes

16 - Fresh cilantro or parsley, chopped
17 - Toasted coconut flakes
18 - Extra lime wedges

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add sliced carrots to the pot and cook for another 3 minutes, stirring frequently to lightly soften.
04 - Sprinkle in cumin, coriander, turmeric, cinnamon, and chili flakes. Stir well to coat vegetables evenly with spices and toast briefly.
05 - Add rinsed lentils, vegetable broth, and a generous pinch of salt and pepper. Bring to a boil, then reduce heat to a gentle simmer.
06 - Cover and simmer for 20–25 minutes until carrots and lentils are completely tender.
07 - Stir in coconut milk and simmer uncovered for 5 minutes more to allow flavors to meld.
08 - Use immersion blender to purée until smooth and creamy, or carefully blend in batches using a countertop blender.
09 - Stir in fresh lime juice. Taste and adjust salt, pepper, or lime as needed.
10 - Ladle hot soup into bowls and garnish with fresh cilantro, toasted coconut flakes, and extra lime wedges if desired.

# Expert Advice:

01 -
  • The way coconut milk tames the spices creates the kind of comfort food that feels like a hug from someone who loves you
  • Red lentils practically dissolve into the broth, making it naturally creamy without any heavy cream
02 -
  • Rinse your red lentils thoroughly until the water runs clear or your soup will taste oddly dusty and earthy
  • Letting the spices toast in the hot oil for even 30 seconds transforms them from flat to spectacularly fragrant
03 -
  • If your soup seems too thick after blending add warm broth or water a splash at a time until it reaches your preferred consistency
  • Toasting coconut flakes in a dry pan until golden brown makes them taste dramatically better than the untoasted kind

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