Page 14 - Interface June Issue 2025

Easy Carrot

& Lentil Soup

This quick carrot and lentil soup recipe is perfect for weekday dinners.

Naturally vegan, it contains just 10 simple ingredients and comes

together in less than 30 minutes.

INGREDIENTS
1 medium onion
1 ¼ lb carrots (about 550g, or 4 very large carrots)
2 cloves garlic
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon turmeric powder
½ teaspoon cumin
½ teaspoon pepper
1½ cups lentils (270g)
4½ cups vegetable broth or stock (1.1 litres)
1 cup dairy-free milk
Salt to taste

INSTRUCTIONS
1. Roughly chop onion and carrot, and peel and
crush garlic.
2. Add onion and garlic to a large pan with
olive oil and sauté for 5 minutes - stirring
frequently - until onion is soft and translucent.
3. Add chopped carrot, chili powder, paprika,
turmeric, cumin and pepper to pan, and sauté
for 2 minutes more.
4. Add lentils, vegetable broth and dairy-free
milk to the pan. Bring soup to a boil and
reduce heat until gently bubbling.
5. Simmer soup for 12-14 minutes, until lentils
are soft.
6. Transfer to a blender, and blend on high
power for about 20 seconds until soup is
creamy (you might need to do this in two
batches).
7. Return to the pot and add salt to taste
(I usually find I need about 1 teaspoon salt).
If your soup is thicker than you’d like, add a
little more dairy-free milk, broth or water.
Reheat if needed.

Serve in large bowls, optionally garnished with
fresh cilantro or parsley, lime juice, chili flakes and
dairy-free cream or yoghurt. You can also use
coconut milk for the creamiest soup!
Source: https://vancouverwithlove.com/lentil-carrot-soup/

INTERFACEDigimag | JUNE 2025 | 12