Moroccan Carrot Soup
This fresh and vibrant Moroccan carrot soup recipe features brilliant spices, fresh vegetables, and plant protein. Carrots give this soup a creamy texture, and red lentils make it filling enough for a whole meal. Perfect for meal prep, batch cooking, and making ahead!
Equipment
- Immersion Blender
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 4 cloves garlic minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 teaspoons coriander
- 6 carrots sliced
- 1 14-ounce can or package Diced Tomatoes
- 2 cups red lentils
- 6 cups Vegetable Stock
- 1 cup fresh parsley optional
- Sea Salt and Black Pepper
- Garnishes: I used coconut milk, sunflower seeds, and parsley
Instructions
- 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.
Nutrition
Calories: 329kcalCarbohydrates: 54gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 64mgPotassium: 1048mgFiber: 25gSugar: 6gVitamin A: 13276IUVitamin C: 26mgCalcium: 95mgIron: 7mg
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