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–+ servings
A woman with yellow cardigan holding a bowl of vegan carrot soup with rice, lentils and celeriac, garnished with mint and chili peppers.
4 from 2 votes

Vegan Carrot Soup Recipe

By Zerrin & Yusuf
An extra ordinary vegan carrot soup recipe with celeriac, lentils and rice.
Yields: 6
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PREP 10 minutes
COOK 30 minutes
TOTAL 40 minutes

INGREDIENTS
  

Soup:

  • 2 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic
  • 1 cup diced carrot
  • ¼ cup diced celeriac
  • ¼ cup green lentils
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon sweet chili powder
  • ½ teaspoon cumin
  • 5 cups water
  • ¼ cup cooked rice
  • 1 tablespoon lemon juice freshly squeezed

Garnish:

  • ¼ cup chopped herbs fresh mint or parsley
  • 1 teaspoon sliced chili peppers
  • Shredded carrot optional

INSTRUCTIONS
 

  • In a large pan, saute onion, garlic, carrots and celeriac in oil for about 5 minutes. Add in lentils and spices. Cook for a few minutes stirring occasionally. You can add a splash of water if it’s too dry.
  • Pour water and bring it to boil. Reduce heat, cover and simmer for 20 minutes or until the lentils are tender.
  • Add in cooked rice and lemon juice. Cook for a few more minutes and remove from heat.
  • Garnish with fresh herbs, chili pepper and shredded carrot before serving.

NUTRITION

Calories: 88kcalCarbohydrates: 9gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 206mgPotassium: 117mgFiber: 3gSugar: 1gVitamin A: 7IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Soup
Cuisine American
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