For this go round, I have another soup for you. This one is really great because it’s got some zing to it while maintaining the fact that it’s filling and flavorful. I enjoyed this soup a lot because it was so easy to prepare as well as how it offered me about four nights of dinner. I doubled up on the recipe and ended up with a very full pot of delicious soup. This is the perfect early autumn recipe, if I don’t say so myself.
This isn’t a tough one. You’ll need some dried lentils, carrots, onion, canned tomatoes, garlic, spices and a few other things. Everything is easily located in even the most basic of food stores. Once you have everything prepped, you’ll basically toss it all in a big pot and let it simmer for a little while. Then, blend it all up, add a few more things and enjoy. Again, I doubled up, so I recommend you do too. You’ll want some leftovers. Just be sure to use a large enough pot. My soup came right up to the top.
1/2 Cup Dried Lentils
5 Cups Vegetable Broth
12-Ounces Carrots, Peeled and Cut into Chunks
2 Large Sweet Onions, Chopped
24-Ounce Canned Chopped Tomatoes
2 Garlic Cloves, Chopped
2 Tablespoons Olive Oil
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Chile, Minced
1/2 Teaspoon Ground Turmeric
1 Tablespoon Lemon Juice
Ground Black Pepper
1 12-Ounce Can Coconut Milk
2 Tablespoons Cilantro, Chopped
Plain Yogurt to Serve
I’d like to again thank my new nameless cookbook called Favorite Vegetarian Dishes for this recipe. I have a feeling lots of my recipes in the coming days will stem from this book.
Bring Everything to a Simmer
I’m going to make this super easy for you. Just go ahead and add the lentils, 3 1/2 cups broth, carrots, onion, tomatoes, garlic, olive oil, cumin, coriander, chile and turmeric to the pot and bring the liquid to a boil over high heat. Once the liquid is boiling, reduce the heat to medium-low and let it simmer for 30 minutes or until the carrots and lentils are tender.
Blend the Soup
Next, turn off the heat. Then, use a hand blender to blend up the contents of the pot or blend the soup using a traditional blender in batches. Either way, you should end up with a nice blended soup in the pot when you’re finished.
Add Lemon Juice & Coconut Milk
Add in the lemon juice and coconut milk. Stir these ingredients in and then season the soup with salt and pepper to taste.
Plate & Serve
Divide the soup between bowls. Add a dollop of yogurt to each bowl, gently stir it in and then sprinkle some cilantro on top. Serve and enjoy!
I’m sure you’ll be pleased with this soup, as long as you’re a vegetable lover. Please give it a try and let me know your thoughts. Thanks for reading!