Coconut Carrot and Red Lentil Soup

It's that time of year again when I'm making soup or chili once a week! Growing up, I hated carrot soup. Bleck! Now I crave it! So yummy and so versatile. As soon as the weather starts to turn cold I make (in this order) chili, carrot soup, and chili. Lol True story.

One of the other reasons I love making carrot soup, is that it goes amazingly well with coconut milk. I am obsessed with coconut milk. It's so darn tasty! I cook with it quite often so I always buy the low fat version but this time I went a little crazy and bought the full fat. Woah! Slow down Krystle. ;)

Check out the Winter 2012 version of carrot soup from Krystle's Kitchen:

Coconut Carrot and Red Lentil Soup

Ingredients

4lbs carrots, chopped

2 cups red split lentils

3 roma tomatoes, diced

1 onion, diced

3 garlic

3 lemongrass, chopped, big pieces

3 cups veggie stock

3 cups water

1 tbsp coconut oil

1/4 tsp ground cardamom

1/2 tsp saffron

1 tsp ground galangal (or ginger)

1 can coconut milk

Directions:

Place all ingredients except for the coconut milk into a slow cooker and cook on high for 8-10 hours. Once the carrots are soft enough to blend, remove the lemongrass. I cut them into large pieces so that they are easily removed. Pour in the coconut milk and puree with a hand blender until smooth. It will take about 5-8 minutes. If you don't have a hand blender, use a regular blender or food processor! 

Coconut Carrot and Red Lentil Soup

Chopped cilantro would have been nicer as the garnish but I was out and I'm out of town for the weekend so I didn't want to buy it and end up wasting it. But I highly suggest it for yours! This made a boat load of soup. Awesome for lunches. Goes great with a whole grain bun or a nice salad. Keep it clean friends!

Peace

xoxo

K