Carrot, Lentil & Squash Soup with Walnut Croutons

Carrot, Lentil & Squash Soup with Walnut Croutons

from blissfulbasil.com
70 min

Carrot, Lentil & Squash Soup with Walnut Croutons | This vegan, gluten-free soup is brimming with fall vegetables, warming spices + candied walnuts!

Ingredients

  • 1 tablespoon coconut oil
  • 2 cups diced yellow onion (about 1 medium onion)
  • 4 cups low-sodium vegetable broth
  • 3 cups peeled and diced carrots
  • 3 cups peeled and cubed butternut squash
  • 1 cup split red lentils
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon curry powder
  • 2 1/2 cups water or plain almond milk
  • 1 teaspoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 1/2 to 2 teaspoons sea salt or to taste
  • Dash of cayenne pepper
  • 1/2 cup raw walnut pieces
  • 1 tablespoon coconut sugar
  • 1/2 tablespoon melted coconut oil
  • 1/4 teaspoon cinnamon
  • Pinch of sea salt
  • Parsley leaves
  • Coriander seeds
  • Coconut milk

Directions

  1. 1

    Add the coconut oil to a large stock pan over medium heat. Add in the onion and cook for 6-8 minutes or until beginning to turn translucent.

  2. 2

    Preheat oven to 350 degrees Fahrenheit.

  3. 3

    Pour a few ladles of soup into a bowl, drizzle with coconut milk (if desired), drop a small handful of walnut croutons in the center, and add in other garnishes if desired. Serve immediately.