Ingredients
Equipment
Method
- Peel and chop the carrots and shallots into roughly 1-inch pieces.
- Heat the olive oil in a large pot over medium heat. Add the shallots and sauté until they turn golden, about 5 minutes.
- Add the chopped carrots and sauté for an additional 2 minutes, stirring to coat.
- Stir in the crushed fennel seeds, ground coriander, and turmeric. Cook for about 1 minute, stirring constantly, to bloom the spices.
- Pour in the vegetable broth and add the rinsed lentils and salt. Bring to a simmer, then cover and let cook for about 20 minutes, or until the carrots are tender and the lentils have broken down.
- Add the coconut milk and let the soup simmer for an additional minute.
- Add the peeled ginger knob and black pepper, then blend the soup until very smooth using an immersion blender or in batches in a standing blender.
- Taste and adjust salt as needed. Serve garnished with fresh cilantro or a dollop of coconut yogurt for added creaminess.
Nutrition
Notes
Net carbs: 27g per serving (35g total carbs minus 8g fiber).
Substitutions: Yellow or split red lentils work; do not use green or brown lentils — they hold their shape and won't blend smooth. Light coconut milk works for a leaner version.
Storage: Refrigerate for up to 5 days. Freezes for up to 3 months, though it may separate slightly — whisk after reheating.
Reheating: Reheat over medium-low heat on the stovetop, stirring frequently. The soup thickens as it cools, so add water or broth a splash at a time to reach your preferred consistency.
