Cream of Carrot and Red Lentil Soup

Name: Cream of Carrot and Red Lentil Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 1 tbsp butter; 1 garlic clove, chopped; 2 1/2 cups (345 g) carrots, peeled and cut into 1/2-inch (1 cm) half-moons; 2 cups (500 ml) chicken broth; 2 cups (500 ml) milk; 1/4 cup (50 g) dried red lentils, rinsed and drained

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Preparation 20 min
Cooking 35 min
Servings 4

This recipe for creamy carrot and lentil soup makes a great lunch, especially when paired with a grilled cheese sandwich!

Nut-free
Gluten-free
Egg-free

Ingredients

- 1 onion, chopped
- 1 tbsp butter
- 1 garlic clove, chopped
- 2 1/2 cups (345 g) carrots, peeled and cut into 1/2-inch (1 cm) half-moons
- 2 cups (500 ml) chicken broth
- 2 cups (500 ml) milk
- 1/4 cup (50 g) dried red lentils, rinsed and drained

Preparation

- In a large pot over medium heat, soften the onion in the butter for 5 minutes. Add the garlic and cook for 2 minutes while stirring. Add the carrots, broth, milk and lentils. Bring to a boil and simmer for 20 minutes or until the carrots are tender. Season with salt and pepper.
- In a blender, purée the soup until smooth. Adjust the seasoning. Serve in bowls. Delicious served with Grilled Gouda and Naan Sandwiches.

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

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It is separate from our RICARDO editorial content.

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