Page 47 - Waterfall City Issue 6 June 2025
P. 47
Winter Warmer Recipe
EASY CARROT
AND LENTIL SOUP
This quick carrot and lentil soup recipe is perfect for weekday dinners.
Naturally vegan, it contains just 12 simple ingredients and comes
together in less than 30 minutes.
Ingredients
1 medium onion
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 the onions and carrots, and peel and
crush the garlic.
2. Add onions and garlic to a large pan with olive oil and
sauté for 5 minutes - stirring frequently until the onions
are soft and translucent.
3. Add chopped carrots, chili powder, paprika, turmeric,
cumin and pepper to the pan, and sauté for 2 minutes.
4. Add the lentils, vegetable broth and milk to the pan.
Bring soup to a boil and reduce heat until gently
bubbling.
5. Simmer soup for 12-14 minutes until the lentils are soft.
6. Transfer to a blender, and blend on high power for
about 20 seconds until the soup is creamy (you might
need to do this in two batches).
7. Return to the pot and add salt to taste (you may need
to add 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
Source: https://vancouverwithlove.com/lentil-carrot-soup/ creamiest soup!
Waterfall City Issue 6 2025 45