Carrot and Red Lentil Soup


2 teaspoons Olive Oil
1 Onion, thinly sliced
1 Leek, white and light green parts only, sliced
2 Garlic Cloves, minced
1 tablespoon Freshly Grated Ginger
1 tablespoon Tomato Paste
5 Carrots, peeled and sliced
1 cup Red Lentils, rinsed
6 cups Water
1 Bay Leaf
1 Lime, juiced
1/2 cup Light Coconut Milk


1. Heat the oil in a large saucepan set over medium heat. Add the onion, leek, garlic, and ginger and cook 4-5 minutes to soften the onion. Stir in the tomato paste and cook 1 minute. Add the carrots, lentils, water, and bay leaf. Cover and simmer 30 minutes, or until lentils are soft. Discard bay leaf and stir in lime juice.
2. Transfer the soup to a blender or food processor; puree until smooth. Return to pot and stir in coconut milk.  Add salt to taste.

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