Vegan Carrot and Lentil Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tbsp olive oil
- A medium onion (chopped)
- 1 cup of red lentils ((135g) rinsed)
- 3-4 medium sized carrots (sliced and peeled (3 cups worth, heaping))
- ยฝ cup almond milk ((120ml))
- 4 ยฝ cups vegetable stock ((1 litre) )
- 1 tsp ground coriander ((2g))
- โ tsp of chilli flakes ((0.25g))
- salt and black pepper to taste
Method
- Add the olive oil to a large saucepan on medium heat and proceed to saute the onion until translucent.
- Add the lentils, carrots, vegetable stock and almond milk to the large saucepan and bring to a rolling boil.
- Reduce the heat to low-medium, stir and season with salt, pepper, ground coriander and chilli.
- Stir once more time before covering the saucepan with the lid then simmer for 20 minutes. During that time the carrots and legume will start to break down and soften.
- Remove the pan from the stove.
- If using a high speed blender, carefully and very slowly pour the ingredients into the blender. Be mindful of any hot splash back. Work in batches if required and puree into a smooth consistency.
- For an immersion blender, you can puree everything by hand in the same cooking pan.
- Serve accordingly
- Switch your instant pot on and select the "saute" button for "5 minutes" and wait for it to display "hot".
- Add the olive oil and onion then proceed to saute until soft and translucent.
- Quickly add the carrots and red lentils broth and continue to cook for another minute.
- Pour in the almond milk, vegetable broth/stock along with ground coriander, chilli flakes, black pepper and pink salt then press the "cancel" button.
- Place the lid on and flick the knob to "sealling" then set to pressure cook on high and adjust +/- to 10 minutes.
- Once the cooking time is over do a quick release (flick the knob to venting).
- Grab your immersion stick or use a blender to puree your soup.
- Do a taste test and adjust for additional black pepper and pink salt (if required).