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Super Healthy Carrot and Red Lentil Soup

Course Soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 - 8
Author Sarcastic Cooking

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Pound Peeled and Chopped Carrots
  • 1 Large Sweet Potato peeled and cubed (about 1 ½ cups)
  • ½ Cup Diced Yellow Onion
  • 2 Cloves Garlic grated
  • 2 Teaspoons Salt
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Paprika
  • ¼ Teaspoon Cayenne Pepper
  • 1 Sprig of Thyme
  • 3 ½ Cups Low-Sodium Vegetable Stock
  • 2 ½ Cups Water
  • 1 Cup Red Split Lentils

Instructions

  1. Heat olive oil in a large stock pot or Dutch oven over medium heat for one minute.
  2. Add carrots and sweet potato to the hot olive oil. Sautee for 7 minutes while stirring occasionally. Add the onions and sauté for 3 minutes while stirring.
  3. Add garlic, thyme, and all the seasonings, mix well, and cook for two minutes. Add vegetable stock and water. Bring to a simmer, and cook with lid on until tender, about 15-20 minutes.
  4. Reduce the heat to low. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can add a few cups at a time to a blender and puree until smooth. Once the soup is smooth, add the lentils and increase the heat to medium. Simmer soup for 15-20 minutes until lentils are tender.
  5. Remove thyme sprig and serve when slightly cooled. Soup will last for two weeks in an air-tight container in the refrigerator or two months if frozen.