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–+ servings

Slow Cooker Ginger Carrot and Coconut Soup with Red Lentils

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Rett Soup
Kategori Asian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb carrots, peeled and chopped
  • 1 cup red lentils, rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro and lime wedges for serving

fremgangsmåte
 

  • Add the chopped carrots, rinsed red lentils, diced onion, minced garlic, and grated ginger to the slow cooker.
  • Pour in the vegetable broth, coconut milk, turmeric, salt, and black pepper.
  • Stir everything together until the ingredients are evenly combined.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the carrots and lentils are soft.
  • Use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender.
  • Taste and adjust salt or pepper if needed.
  • Serve hot with fresh cilantro and lime wedges on the side.

merknader

If the soup thickens too much after blending, stir in a splash of warm broth or water to loosen it. For a stronger ginger flavor, add an extra teaspoon of grated ginger in the last hour of cooking. Leftovers keep in the fridge for up to four days and reheat well on the stove over medium heat.
Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Immersion Blender, Knife, Cutting Board