Red Lentil and Carrot Soup (Stove top or Crockpot)

I have shared a few recipes from my last big batch soup making spree. Of all the new ones I tried, I think this is my favorite.  I found it on a site call Eat With Clarity. It is worth checking out.  While it is dairy free, they used full fat coconut milk. I am trying to keep the fat down in my daily meals (I save it for splurge times with friends and family), so subbed in light coconut milk and it still had great flavor. 

They made it on the stove top. As I as mentioned in other soup posts, when making 4-6 batches I do them on a sheet pan or in the crockpot. I chose the crockpot this time because of the lentils. Other than the coconut milk, I don't think I made any other changes. From first sip I was taken.  I love pureed flavorful soups for lunch, and this one hit the mark absolutely. I do need to get a higher quality blender that is better at creating a smoother texture.  Time to start looking at my options. 

If you love soup as much as I do, this is definitely one your should try. Enjoy!

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Red Lentil and Carrot Soup

Ingredients -

2 C                    Red lentils
1                        Medium/large sweet onion, chopped
4                        Large cloves garlic, minced (can add whole to crockpot)
3 T                    Olive oil (omit if using the crockpot)
1-3/4 C              Lite fat coconut milk
5 C                    Vegetable or chicken broth
4                        Large carrots (5 if smaller), chopped for stovetop or in large chunks for crockpot
4 T                     Tomato paste
1/2 tsp                Salt or more, to taste
1/4 tsp                Cinnamon
1/2 tsp                Turmeric
1/2 tsp                Cumin
1 tsp                   Paprika
1/4 tsp                Black Pepper

Stovetop Instructions - 

Using a large pan, saute the onion and garlic in oil for about 5 minutes. Add in all of the spices, salt and chopped carrots. Sauté for an additional 5 minutes. Add in the red lentils, tomato paste, coconut milk and vegetable broth. Bring to a boil, reduce the heat to (very) low and let simmer, covered, for about 20 minutes or until the lentils are cooked through and most of the liquid is absorbed.

 
Transfer in smaller batches to a high speed blender and process until completely smooth. Taste and adjust seasonings as desired. Feel free to thin it out with extra vegetable broth if desired. Transfer back to the pot to heat. 

Crockpot instructions - 

All all ingredients except oil (omit that) to a large crockpot. Stir gently to combine.  Cook on high for 4 hours, then let cool slightly. Process in small batchers in a high speed blender until smooth.  Taste and adjust seasonings as desired. Feel free to thin it out with extra vegetable broth if desired. Transfer back to the pot to heat. 

Optional - when serving you can garnish with chopped parsley, red pepper flakes and a few dollops of coconut yogurt.