Carrot Lentil Almond Soup
A deeply savory, plant-based lentil soup with almond butter, smoked paprika, and a jalapeño kick — blended silky smooth and balanced with just a touch of acid. Great for weeknight dinners or batch cooking.
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes, stirring occasionally, until the onion softens. Add the garlic, jalapeño, curry powder, cumin, and smoked paprika and cook for 1 more minute until fragrant.
- Add the almond butter, lentils, and vegetable broth. Stir to combine, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the lentils are fully tender.
- Add the apple cider vinegar, peeled lemon quarter, and salt. Carefully transfer to your Vitamix in batches (or all at once if using the 64 oz container) and blend on high for 60 seconds until completely smooth.
- Taste and adjust salt as needed. Ladle into bowls and serve with crusty bread or grilled cheese.
Nutrition
Notes
Lenny & Shalva’s note: One tablespoon of ACV is the sweet spot here — we tested with two and it tipped into too-tart territory. The lemon does a lot of the brightening work, so trust the amount. If the soup feels flat after blending, add salt before reaching for more acid. Stores great in the fridge for 4–5 days and thickens up overnight — just thin with a splash of broth or water when reheating.
Leave a Reply