Delicious and super easy carrot and tomato soup with red lentils and creamy and flavorful coconut milk.
5 de 3 votos
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
2garlic clovespeeled and chopped
2cupsgrated carrot pulp ormeasure it loose, not tight
1can coconut milk
a good pinch of salt
freshly ground black pepper to taste
chopped fresh cilantro
In a large dutch oven add the coconut oil and onion, sauté over medium high heat until the onion is translucent. Add the garlic, a pinch of salt and spices.
Cook for 5 minutes or until garlic and spices release their aroma. Be careful not to burn anything.
Add carrot, tomato puree, 4 cups of water and cup of lentils. Stir, cover and let it simmer for 15-20 min. or until the lentils are cooked.
Add the can of coconut milk and blend with an immersion blender or blender. It is best if you blend it by small batches. Adjust the seasoning and thickness of the soup by adding more water if you feel that the soup is too thick.
Serve in big bowls and top with your favorite toppings.