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Spiced Red Lentil-Carrot Soup

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"This velvety soup with a touch of garlic is seasoned with fresh ginger, cumin, and turmeric, and tastes as good as it looks."
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Ingredients

1 h 15 m servings 315 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Ready In

  1. Heat oil in Dutch oven or large deep skillet on medium heat. Add onions and ginger; cook and stir 5 min. or until crisp-tender. Stir in cumin and turmeric; cook and stir 1 min. Add carrots, lentils, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 30 to 45 min. or until vegetables are tender.
  2. Blend soup, in small batches, in blender until smooth. Return to pan. Whisk in Cooking Creme; cook and stir 5 min. or until heated through.

Footnotes

  • Serving Suggestion: Garnish with fresh mint leaves just before serving.
  • Note: For a thinner consistency, stir additional chicken broth or water into hot soup before serving.

Nutrition Facts


Per Serving: 315 calories; 8.9 g fat; 43.4 g carbohydrates; 17.5 g protein; 18 mg cholesterol; 382 mg sodium. Full nutrition

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