RED LENTIL AND CARROT SOUP
This red lentil and carrot soup is an easy and delicious dairy free soup that is perfect for a chilly winter day. It's incredibly easy to make, made with simple ingredients you probably already have in your pantry, and comes together in just about 30 minutes!
Provided by Claire Cary
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Chop the onion and mince the garlic and add to a large pan with the olive oil.
- Saute for about 5 minutes or until very fragrant and the onion is translucent.
- Add in all of the spices, salt and chopped carrots.
- Saute for an additional 5 minutes.
- Add in the red lentils, tomato paste, coconut milk and vegetable broth.
- Bring to a boil, reduce the heat to (very) low and let simmer, covered, for about 20 minutes or until the lentils are cooked through and most of the liquid is absorbed.
- Transfer to a high speed blender (you will probably need to do this in 2 batches depending on the size of your blender) and process until completely smooth. If you have an immersion blender, you can use that instead!
- Taste and adjust seasonings as desired. Feel free to thin it out with extra vegetable broth if desired.
- Transfer back to the pot and garnish with chopped parsley, red pepper flakes and a few dollops of coconut yogurt.
Nutrition Facts : ServingSize 1 bowl, Calories 425 kcal, Sugar 6.9 g, Fat 16.8 g, Carbohydrate 55.8 g, Fiber 10.1 g, Protein 17.8 g
VEGAN ROASTED RED PEPPER AND CARROT SOUP
Try this easy and delicious vegan carrot soup recipe! Great for a cold winter day!
Provided by Connie Yiu
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.
- Roast in the preheated oven until tender, about 30 minutes.
- Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.
- Blend soup with an immersion blender.
- Add apple cider vinegar to pureed soup. Serve with hot sauce.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 24.4 g, Fat 4.7 g, Fiber 6.4 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 574 mg, Sugar 12.3 g
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
ROASTED CARROT AND RED LENTIL RAGOUT
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.
Provided by Molly O'Neill
Categories dinner, soups and stews, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
- Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 855 milligrams, Sugar 10 grams
ROASTED PEPPER AND LENTIL SOUP
This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.
Provided by Jones
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 20
Steps:
- Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
- Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
- Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
- Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
- Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
- Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
- Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 32.9 g, Fat 3.9 g, Fiber 12.8 g, Protein 10.6 g, SaturatedFat 0.5 g, Sodium 720.3 mg, Sugar 7.2 g
RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP
I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy.
Provided by Hag chef
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
- Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
- Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
- Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
- Taste to adjust any seasoning.
- Bring it back to a simmer.
- Serve with a dollop of sour cream, if desired.
RED LENTIL AND CARROT SOUP
Categories Soup/Stew Bean Herb Vegetable Valentine's Day Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Winter Gourmet
Yield Makes about 8 cups, serving 4
Number Of Ingredients 14
Steps:
- In a 4-quart saucepan bring lentils and water to a boil and skim froth. Stir in onion, garlic, ground coriander, cumin, and turmeric and simmer, partially covered, 15 minutes. Stir in carrots and bell pepper and simmer until carrots are tender, about 10 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
- Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.
- Serve soup garnished with coriander sprigs.
RED LENTIL SOUP
This red lentil soup is a delicious, healthy, winter-warmer giving you three of your five a day! Serve with some crusty sourdough bread for a delicious lunch or supper!
Provided by Alzo17
Time 35m
Yield Serves 3
Number Of Ingredients 9
Steps:
- Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
- Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
- Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
- Next, add in the red pepper and mix in with the onions.
- In the meantime, dissolve the two stock cubes in a litre of boiling water.
- Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
- If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
- Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
- Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.
ROASTED RED PEPPERS SOUP
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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