This soup is warming, nourishing and delicious and comes together in 30 minutes. It freezes really well also, so double or triple the batch and pop some in the feezer for those busy days. It gets a ton of creaminess and a good dose of plant based protein and iron from red lentils.

Creamy Carrot Lentil Soup

Author Nissrine Boufawaz @ HolisticNiss.com

Time 30 minutes
Difficulty Easy
Servings 4-6
Diet Vegan, Gluten Free
Category Soup

Ingredients:

6-8 (700g) Carrots, scrubbed and chopped into large chunks
1 Leek Stalk, white and light green parts only, roughly chopped
1 Small Shallot, diced
1 Small Clove of Garlic, pressed
1/2 cup (100g) Split Red Lentils, rinsed well
Extra Virgin Olive Oil
6 cups (1.5 Litres) Filtered Water
1 Tsp Fine Sea Salt
1 Tsp Ground Turmeric
Fresh Ground Black Pepper, to taste
For serving: Shiro Miso and Coconut Chips

Method:

Add evoo to a large pot along with carrots, leeks, shallots, garlic, lentils and sea salt and toss together until well combined.
Add 4 cups of water and bring to a boil.
Stir in turmeric, reduce heat, cover and simmer until everything is soft, about 25 minutes, stir fom time to time to prevent the lentils from sticking to the bottom of the pot.
Using a hand blender puree until creamy, adding in the other 2 cups of water, a bit at a time as needed to get the consistency and thickness you like.
Add fresh ground black pepper and more sea salt to taste if needed.
Once plated, stir in about 1 tbps of shiro miso per bowl until diluted and combined, top with coocnut chips and enjoy!