Best Red Lentil And Carrot Soup With Coconut For The Crock Pot Recipes

RED LENTIL AND CARROT SOUP WITH COCONUT FOR THE CROCK POT

Red Lentil and Carrot Soup With Coconut for the Crock Pot image

Make and share this Red Lentil and Carrot Soup With Coconut for the Crock Pot recipe from Food.com.

Provided by Geema

Categories Lentil

Time 8h20m

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

2 cups red lentils, well washed
1 tablespoon olive oil
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons turmeric
2 teaspoons cumin seeds
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 (28 ounce) can tomatoes, including juice
2 large carrots, peeled
1 tablespoon fresh lemon juice
6 cups vegetable broth or 6 cups chicken broth
1 (14 ounce) can light coconut milk
1 -4 teaspoon of your favorite hot sauce
1/2 cup finely chopped cilantro (to garnish)

Steps:

In a large skillet cook onions in the olive oil until soft.
Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
Add tomatoes and bring to a boil, breaking them up as you stir.
Add carrots, lentils, lemon juice and broth.
Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
Serve topped with fresh cilantro and several dashes of your favorite hot sauce.

Nutrition Facts : Calories 358.7, Fat 5.1, SaturatedFat 0.8, Sodium 528, Carbohydrate 60.7, Fiber 12.2, Sugar 7.6, Protein 21.8

FRAGRANT CARROT, COCONUT & LENTIL SOUP

Fragrant carrot, coconut & lentil soup image

We've given a classic vegetarian soup a fragrant twist with a subtle hint of spice. Swap the yogurt for a dairy-free alternative to make this vegan.

Provided by Esther Clark

Categories Dinner, Lunch

Time 45m

Number Of Ingredients 17

Ingredients

2 tbsp rapeseed oil, plus extra for drizzling
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 large garlic clove, crushed
1 thumb-sized piece of ginger, peeled and finely grated
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seeds
1 tsp garam masala
1 tsp chilli flakes, plus extra to serve
500g carrots, thinly sliced
150g red lentils
200g coconut milk
950ml low-salt vegetable stock
10 curry leaves
bunch of coriander, leaves picked
fat-free natural yogurt, to serve

Steps:

Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.

Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.75 milligram of sodium

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