Carrot, Red Lentil & Lemon Soup

Photography, FOODIVINE STUDIO | Food Styling, ÉRIC RÉGIMBALD | Prop Styling, CAROLINE SIMON

  • Prep time 15 minutes
  • Total time 50 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine

Ingredients

Method

In saucepan, heat oil over medium heat. Add onion; cook, stirring, for 3 minutes. Add garlic; cook for 2 minutes. Add curry powder, cinnamon and carrots; cook, stirring often, for 3 minutes.

Stir in tomato paste, lentils, coconut milk and broth; season with salt and pepper. Bring to boil; reduce heat and simmer for 25 minutes. Stir in lemon juice.

Divide soup among bowls; top with dollop of yogurt and sprinkle with almonds and cilantro. Serve with lemon slices, if desired.

 

TEST KITCHEN TIP

If you prefer a smooth, velvety consistency, purée the soup with an immersion blender after it has simmered for 25 minutes. And don’t hesitate to add more lemon juice for a more intense punch of flavour!

Nutritional facts Per serving: about

  • Iron 5.6 mg
  • Fibre 7 g
  • Sodium 275 mg
  • Sugars 4 g
  • Protein 14 g
  • Calories 330
  • Total fat 13 g
  • Cholesterol 0 mg
  • Saturated fat 9 g
  • Total carbohydrate 39 g
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Soups

Carrot, Red Lentil & Lemon Soup

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