This healthy and vibrant detox soup features brilliant spices, fresh vegetables, and plant protein. Carrots give this soup a creamy texture, and the lentils make it filling enough for a whole meal. Perfect for meal prep, batch cooking, and making ahead!
In a dutch oven, heat the olive oil over low heat. Add the onion and garlic and sauté for 6-8 minutes until veggies become soft. Add the turmeric, cumin, and coriander to the onion and garlic, and sauté for 2-3 minutes.
To the pot, add the carrots, diced tomatoes, lentils and vegetable stock. Cook for 20 minutes, until the carrots begin to soften and the red lentils dissolve in the soup.
You can leave the soup as is and eat it chunky, or blend to a soft creamy base. Add the parsley, and salt and pepper if desired.
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