Nutty Carrot Lentil Soup

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SERVING SIZE:

4

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 ¼ pound carrot, peels and chopped
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • 1 ½ cups red lentils
  • 4 cups vegetable stock
  • 2 tablespoon Justin’s Almond Butter
  • 1 cup milk of choice
  • Sea salt, to taste
  • Fresh thyme, to garnish

DIRECTIONS

  1. In a medium stockpot over medium heat, heat the olive oil. Add the onion, carrot, and garlic, and sauté until onion is soft and translucent, about 6 minutes.
  2. Add the chili powder, smoked paprika, turmeric, cumin, and black pepper. Sauté 3 minutes more.
  3. Add the lentils and stock to the pot and bring to a boil. Reduce heat and simmer on low 15-18 minutes, or until lentils are soft. Add the almond butter.
  4. Using a high-speed blender or immersion blender, blend the soup until smooth. Return to the pot and stir in milk. Salt to taste. Serve warm garnished with fresh thyme, as desired.

This Recipe Serves 4

INGREDIENTS
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 ¼ pound carrot, peels and chopped
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • 1 ½ cups red lentils
  • 4 cups vegetable stock
  • 2 tablespoon Justin’s Almond Butter
  • 1 cup milk of choice
  • Sea salt, to taste
  • Fresh thyme, to garnish
DIRECTIONS
  1. In a medium stockpot over medium heat, heat the olive oil. Add the onion, carrot, and garlic, and sauté until onion is soft and translucent, about 6 minutes.
  2. Add the chili powder, smoked paprika, turmeric, cumin, and black pepper. Sauté 3 minutes more.
  3. Add the lentils and stock to the pot and bring to a boil. Reduce heat and simmer on low 15-18 minutes, or until lentils are soft. Add the almond butter.
  4. Using a high-speed blender or immersion blender, blend the soup until smooth. Return to the pot and stir in milk. Salt to taste. Serve warm garnished with fresh thyme, as desired.

This Recipe Serves 4

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