Creamy Vegan Lentil Soup
A comforting and wholesome creamy lentil soup, this recipe is packed with vibrant vegetables and aromatic spices. Easy to prepare and perfect for meal prep, it's a nourishing dish that freezes beautifully for future cozy meals.
Instructions
- 1
Heat the olive oil (1 tbsp) in a large pot over medium heat. Add the yellow onion (1 medium) and celery (2 stalks) and sauté for minutes (5), until softened.
- 2
Stir in the garlic (2 cloves), carrots (2 medium), ground cumin (1 tsp), ground turmeric (0.5 tsp), and dried thyme (0.5 tsp). Cook for minutes (2) until fragrant.
- 3
Add the red lentils (1 cup), (14.5 oz) diced tomatoes (1 can), and vegetable broth (4 cups). Bring to a boil, then reduce heat, cover, and simmer for minutes (25), or until lentils are tender.
- 4
Carefully remove about 2 cups of the soup and blend until smooth using an immersion blender or a regular blender. Return the blended soup to the pot.
- 5
Stir in the full-fat coconut milk (0.5 cup). Season with sea salt (0.5 tsp) and black pepper (0.25 tsp) to taste. Serve hot, garnished with fresh chopped [fresh parsley].
Nutrition Facts
Per portion