Cozy up to a bowl of my 3 ingredient, super-velvety carrot and red lentil soup! It is vegan, oil-free, decadent tasting, but only calories per serving.
- In a large saucepan, bring the water to a boil. Add the carrots, onion, lentils and salt to pan; return to a boil. Reduce to a simmer, partially cover, nd cook for 20 to 25 minutes until carrots and lentils are falling apart.
- Transfer soup to a high speed blender (one that can puree hot foods) and puree until smooth. Add more water, as needed, to reach desired consistency.
- Return soup to saucepan and rewarm over low heat.
Storage: Store the cooled soup in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months.
Flavoring ideas: This soup is wonderful as it is, but it is easy to add additional flavors, too. For example, 1 to 2 teaspoons of any of the following dry spices or herbs along with the salt: curry powder, turmeric, chili powder, smoked paprika, ground cumin, ground ginger, Italian herbs, rosemary, thyme (1/2 to 1 teaspoon), or herbes de Provence.
You can also add a sprinkle of fresh herbs (such as cilantro or parsley, as I did in the photos) or a swirl of sriracha to the finished bowls of soup.
- Category: Soup
- Method: Stovetop
- Serving Size: About 1 and 1/4 cups (325 mL)
- Calories: 108
- Sugar: 4.6 g
- Sodium: 201 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Carbohydrates: 20.6 g
- Fiber: 7.6 g
- Protein: 5.8 g
- Cholesterol: 0 mg
Keywords: soup, 3 ingredients, vegan, easy, blender, red lentils, carrots, lentils, healthy