Picture by shortgirltallorder
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Prep Time10 Mins
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Cook Time30 Mins
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Serving4
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View400
Savor the aromatic blend of carrots and orange lentils in this heartwarming soup. Rich in flavors and nutrients, this comforting bowl of Carrot Soup with Orange Lentils is perfect for chilly evenings or as a light, healthy meal any time.
Ingredients
Nutrition
Per Serving
- Daily Value*
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Calories: 220
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Carbohydrates: 35g12%
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Protein: 12g24%
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Fat: 5g8%
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Saturated Fat: 1g5%
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Cholesterol: 0mg
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Fiber: 14g56%
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Sugars: 7g
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Vitamin A: 380%380%
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Vitamin C:15%
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Calcium:6%
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Iron:20%
Tips and Recommendations
- Adjust the consistency by adding more broth if the soup is too thick.
- For extra richness, swirl in a spoonful of Greek yogurt or coconut cream before serving.
- Toasted seeds or nuts can be a delightful topping for added texture and flavor.
FAQs
1. Can I use red lentils instead of orange lentils?
Yes, you can substitute red lentils for orange lentils; however, the cooking time may vary slightly.
2. Can I make this soup ahead of time?
Absolutely! Store the cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop when ready to serve.
Picture by images.squarespace
Instructions
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1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they turn translucent.
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2. Add minced garlic and cook for another minute until fragrant.
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3. Add the chopped carrots, rinsed orange lentils, ground cumin, ground coriander, and turmeric powder to the pot. Stir well to combine.
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4. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and cover the pot. Let it cook for 20-25 minutes until the carrots and lentils are tender.
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5. Using an immersion blender or regular blender, carefully puree the soup until smooth and creamy. Be cautious when blending hot liquids.
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6. Season the Carrot Soup with Orange Lentils with salt and pepper to taste.
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7. Ladle the soup into bowls. Garnish with fresh cilantro leaves before serving.
