50+ Delicious January Vegetarian Soup Recipes for Healthy Meal

As the chill of January settles in, there’s nothing quite as comforting as a steaming bowl of soup to warm you from the inside out.

Whether you’re looking to enjoy a hearty, filling meal after a long day, or you need a nutritious dish to fuel your body during the winter months, vegetarian soups offer the perfect combination of flavor, warmth, and health.

In this collection of 50+ January vegetarian soup recipes, we’ve gathered an array of options to suit every taste and dietary preference.

From classic favorites like creamy tomato soup to more unique dishes like roasted carrot and apple soup, there’s something to please every palate.

These soups are packed with wholesome ingredients, offering everything from seasonal root vegetables to fresh greens, beans, legumes, and a variety of spices to create rich, vibrant flavors.

Whether you’re looking for something light and refreshing or a thick, comforting stew, these vegetarian soups are perfect for nourishing your body and warming your soul throughout January.

So grab your soup pot, get ready to dive into these nourishing recipes, and let your kitchen fill with the savory aromas of winter!

50+ Delicious January Vegetarian Soup Recipes for Healthy Meal

This collection of 50+ January vegetarian soup recipes is your ultimate guide to surviving and thriving through the cold winter months.

With a focus on wholesome, plant-based ingredients, these soups are not only delicious but also packed with nutrients to keep you energized and satisfied.

From cozy, creamy soups to vibrant, broth-based options, each recipe is designed to provide comfort, flavor, and nourishment.

As the days get shorter and the temperatures drop, there’s no better time to explore new vegetarian soup recipes that can become the centerpiece of your January meals.

Whether you’re preparing a large batch for a week of easy lunches or making a comforting dinner to share with loved ones, these soups will help you stay warm, healthy, and inspired all month long.

So, choose your favorite recipes, gather your ingredients, and enjoy the comforting embrace of a delicious homemade soup every time you sit down to eat.

Winter Vegetable and Lentil Soup

This hearty and nutritious winter vegetable and lentil soup is the perfect dish to warm you up during chilly January days. Packed with protein-rich lentils and a medley of root vegetables like carrots, potatoes, and parsnips, it’s both filling and full of flavor. The combination of earthy spices and fresh herbs adds depth, making it a satisfying and healthy meal that’s easy to make.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 1 medium potato, diced
• 1 parsnip, peeled and chopped
• 1 cup green lentils, rinsed
• 1 bay leaf
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the carrots, potato, and parsnip, and sauté for another 5 minutes, stirring occasionally.
3. Stir in the lentils, bay leaf, and thyme, then pour in the vegetable broth. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 30-35 minutes or until the lentils and vegetables are tender.
5. Season with salt and pepper to taste. Remove the bay leaf before serving.
6. Garnish with freshly chopped parsley and serve hot.

This vegetable and lentil soup is both warming and nourishing, making it an ideal meal for the cold winter months. The combination of lentils and vegetables creates a balanced, nutrient-dense soup that provides a hearty dose of fiber, vitamins, and minerals. The depth of flavor from the thyme and bay leaf also brings a cozy, comforting element, making this soup an essential winter favorite.

Butternut Squash and Apple Soup

This creamy butternut squash and apple soup combines the sweet, earthy flavors of squash with the bright sweetness of apples. The addition of ginger and cinnamon enhances the flavor profile, giving it a warm, aromatic kick. This is a great option for those seeking a light yet satisfying soup that feels indulgent without being heavy.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh thyme or parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
2. Add the ginger and cinnamon, stirring until fragrant, about 1 minute.
3. Add the cubed butternut squash and chopped apples to the pot, stirring to combine.
4. Pour in the vegetable broth, bring to a boil, then reduce heat and let simmer for 20-25 minutes or until the squash is tender.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in coconut milk for a creamy texture and season with salt and pepper.
7. Garnish with fresh thyme or parsley and serve warm.

This butternut squash and apple soup is both light and comforting, offering the perfect balance of sweet and savory flavors. The smooth texture is made even more luxurious with the coconut milk, creating a velvety mouthfeel that feels like a treat on a cold day. The ginger and cinnamon add a touch of spice, making this soup a cozy, satisfying option for any January meal.

Spicy Tomato and Kale Soup

This spicy tomato and kale soup is full of vibrant flavors, combining the acidity of tomatoes with the hearty bite of kale. The kick from red pepper flakes and the richness from garlic and onion make for a soup that warms both your body and soul. It’s the perfect dish for a light yet flavorful January dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 2 cups kale, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Stir in the red pepper flakes and cook for another 30 seconds until fragrant.
3. Add the diced tomatoes with their juices, vegetable broth, and oregano. Stir to combine.
4. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.
5. Add the chopped kale and cook for another 5-7 minutes until the kale has softened.
6. Season with salt and pepper to taste, then serve hot, garnished with fresh basil.

This spicy tomato and kale soup brings together the best of fresh vegetables and zesty flavors. The tomatoes provide a rich base, while the kale adds a nutritious, slightly bitter contrast. The heat from the red pepper flakes is perfectly balanced with the natural sweetness of the tomatoes, making this a savory, satisfying soup ideal for the cooler January days.

Carrot and Ginger Soup

This carrot and ginger soup is a perfect balance of sweet and spicy, with a smooth, velvety texture. The natural sweetness of the carrots pairs beautifully with the sharp, aromatic flavor of fresh ginger, making it both refreshing and comforting. It’s a vibrant, healthy soup that’s easy to prepare and perfect for a light, satisfying meal in January.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 teaspoons fresh ginger, grated
• 4 medium carrots, peeled and sliced
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 teaspoon ground cumin (optional)
• Fresh cilantro or parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Add the grated ginger and cook for another minute until fragrant.
3. Add the carrots and potato, stirring to combine. Sauté for 5 minutes.
4. Pour in the vegetable broth, bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the vegetables are tender.
5. Blend the soup until smooth using an immersion blender or in batches in a blender.
6. Stir in cumin (if using), and season with salt and pepper to taste.
7. Garnish with fresh cilantro or parsley and serve hot.

This carrot and ginger soup is perfect for brightening up a cold January day. The warmth from the ginger offers a subtle heat that complements the natural sweetness of the carrots, creating a wonderfully balanced soup. It’s light, yet filling, making it a fantastic choice for a healthy meal that feels nourishing and revitalizing.

Roasted Tomato and Red Pepper Soup

Roasting the tomatoes and red peppers before blending them gives this soup a deep, smoky flavor. The rich combination of tomatoes, red peppers, and garlic makes this soup both hearty and flavorful. It’s a comforting choice for January, offering a satisfying dish that’s both savory and slightly sweet from the natural sugars of the vegetables.

Ingredients:

• 4 large tomatoes, halved
• 2 red bell peppers, seeded and quartered
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Place the tomatoes and red peppers on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until tender and slightly charred.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 4-5 minutes until softened and fragrant.
3. Add the roasted tomatoes and red peppers to the pot, along with the smoked paprika. Stir to combine.
4. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Season with salt and pepper to taste.
7. Garnish with fresh basil and serve warm.

This roasted tomato and red pepper soup is a comforting, flavorful dish that’s perfect for January. The roasting process brings out the natural sweetness and depth of the vegetables, creating a rich, smoky base for the soup. The smoked paprika adds a layer of warmth, making it ideal for those cold days when you need something cozy and satisfying.

Spinach and White Bean Soup

This spinach and white bean soup is a wholesome, protein-packed meal that’s both nutritious and satisfying. The creamy white beans combine with the earthy spinach to create a soup that’s light but filling. The addition of garlic, thyme, and lemon adds layers of flavor, making this an ideal dish for a healthy January meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• Juice of half a lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft.
2. Add the minced garlic and dried thyme, cooking for another 1-2 minutes until fragrant.
3. Stir in the white beans, followed by the vegetable broth. Bring the mixture to a boil.
4. Reduce the heat and simmer for 10 minutes to allow the flavors to blend.
5. Add the chopped spinach and cook for another 3-4 minutes until wilted.
6. Stir in the lemon juice and season with salt and pepper.
7. Garnish with fresh parsley and serve hot.

This spinach and white bean soup is light yet hearty, making it the perfect healthy meal for January. The white beans provide a creamy base, while the spinach adds a burst of freshness. The lemon juice brightens the flavors, creating a soup that’s both satisfying and revitalizing, perfect for staying warm and nourished during the winter months.

Sweet Potato and Coconut Soup

This sweet potato and coconut soup combines the natural sweetness of sweet potatoes with the creamy richness of coconut milk. The soup’s smooth texture is complemented by a touch of ginger and cumin, which give it a subtle warmth and complexity. This recipe is light yet filling, making it an ideal choice for a nourishing January meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 3 medium sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Stir in the garlic and grated ginger, cooking for another minute until fragrant.
3. Add the cubed sweet potatoes, vegetable broth, and ground cumin. Bring to a boil.
4. Reduce the heat and let the soup simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve hot.

This sweet potato and coconut soup is a comforting, velvety dish that’s perfect for the colder months. The coconut milk adds a rich, creamy texture that balances out the sweetness of the potatoes, while the ginger and cumin infuse it with a pleasant warmth. It’s a great option for a nutritious, flavorful soup that will keep you satisfied during chilly January evenings.

Minestrone Soup with Kale

This hearty minestrone soup with kale is a warming and nutritious dish that’s perfect for January. Packed with a variety of vegetables, beans, and pasta, it’s a complete meal in a bowl. The addition of kale adds a burst of green and an extra layer of nutrients, making this soup both filling and healthy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup small pasta (like ditalini or elbow macaroni)
• 2 cups kale, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan for garnish (optional)

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
2. Stir in the carrots, celery, and zucchini, cooking for an additional 5-7 minutes.
3. Add the diced tomatoes, white beans, vegetable broth, and oregano. Bring to a boil.
4. Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld.
5. Add the pasta and cook for another 8-10 minutes until the pasta is tender.
6. Stir in the chopped kale and cook for an additional 3-5 minutes, until the kale is wilted.
7. Season with salt and pepper to taste, and garnish with grated Parmesan if desired.

This minestrone soup with kale is a wonderfully filling and satisfying dish. The combination of beans, vegetables, and pasta makes it a balanced meal, while the addition of kale enhances the soup’s nutritional value. The herbs and garlic bring out the depth of flavors, making this an ideal choice for a cozy and healthy January dinner.

Cauliflower and Leek Soup

This cauliflower and leek soup is a creamy, velvety dish that’s light yet satisfying. The mild flavor of the cauliflower pairs beautifully with the subtle sweetness of the leeks, while the addition of garlic and thyme provides depth and warmth. It’s an ideal choice for a lighter, healthy January meal that still feels comforting.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and chopped
• 2 cloves garlic, minced
• 1 medium cauliflower, chopped into florets
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk or cream (optional, for creaminess)
• Fresh thyme for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped leeks and sauté for 5 minutes until softened.
2. Add the minced garlic and cook for another 1 minute until fragrant.
3. Stir in the cauliflower florets, vegetable broth, and dried thyme. Bring to a boil.
4. Reduce the heat and simmer for 20-25 minutes, or until the cauliflower is tender.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in almond milk or cream for added creaminess, and season with salt and pepper to taste.
7. Garnish with fresh thyme and serve hot.

This cauliflower and leek soup is a perfect way to enjoy a light, comforting dish in January. The mild flavors of the cauliflower and leeks make it a soothing soup, while the thyme and garlic add warmth and depth. The optional addition of almond milk or cream creates a velvety, smooth texture that’s perfect for those seeking a healthier alternative to traditional cream-based soups.

Cabbage and Potato Soup

This cabbage and potato soup is a simple yet satisfying dish that brings together the heartiness of potatoes with the mild sweetness of cabbage. The combination of these two ingredients results in a comforting and filling soup that is easy to prepare. With the added touch of garlic, thyme, and vegetable broth, this soup is a wholesome, nutritious option for a chilly January day.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 1/2 head of green cabbage, shredded
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
2. Add the diced potatoes and shredded cabbage to the pot, stirring to combine.
3. Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil.
4. Reduce the heat and simmer for 20-25 minutes, until the potatoes are tender and the cabbage has softened.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This cabbage and potato soup is the epitome of comfort food for cold January evenings. The potatoes add a creamy texture, while the cabbage brings a light, slightly sweet flavor to the dish. It’s a simple yet hearty soup that is easy to make and perfect for warming up during the winter months.

Lemon and Chickpea Soup

This lemon and chickpea soup is bright and refreshing, with a tangy twist from the fresh lemon juice that lifts the flavors of the vegetables and chickpeas. Packed with protein and fiber from the chickpeas, it’s both nourishing and satisfying. The addition of spinach adds a boost of greens, making this a wholesome soup for a healthy January meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 cups fresh spinach, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the chickpeas, vegetable broth, cumin, and turmeric. Bring the soup to a boil.
3. Reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
4. Stir in the chopped spinach and cook for another 3-4 minutes, until the spinach has wilted.
5. Remove the soup from heat and stir in the fresh lemon juice.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve hot.

This lemon and chickpea soup is a perfect balance of bright, citrusy flavors and hearty, earthy chickpeas. The cumin and turmeric add depth and warmth, while the spinach provides a burst of nutrients. The lemon juice finishes the soup with a refreshing, tangy kick, making it a vibrant and healthy choice for January.

Beet and Apple Soup

This beet and apple soup offers a striking combination of earthy, sweet beets and the crisp, natural sweetness of apples. With the addition of ginger and cinnamon, it brings a comforting warmth, making it perfect for a cozy winter meal. The vibrant color of the soup also makes it a visually stunning dish, ideal for a hearty and nutritious January lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 medium beets, peeled and diced
• 2 apples, peeled, cored, and chopped
• 1-inch piece of fresh ginger, grated
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk (optional, for creaminess)
• Fresh thyme for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the grated ginger and cinnamon, cooking for another minute until fragrant.
3. Add the diced beets and chopped apples to the pot. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat and simmer for 25-30 minutes, or until the beets are tender.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
7. Stir in the almond milk for added creaminess (optional) and season with salt and pepper to taste.
8. Garnish with fresh thyme before serving.

This beet and apple soup is both nourishing and vibrant, with the sweetness of the apples perfectly complementing the earthy beets. The ginger and cinnamon provide a warm, aromatic undertone that makes the soup feel especially comforting. It’s a great choice for those looking for a unique, nutrient-packed dish to enjoy during January’s colder days.

Butternut Squash and Sage Soup

This butternut squash and sage soup is a creamy, flavorful dish that pairs the natural sweetness of the squash with the earthy, aromatic flavor of sage. The roasted squash adds a deep, caramelized sweetness that blends perfectly with the savory herbs, making it a comforting and wholesome meal for January.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 teaspoon dried sage (or 2 teaspoons fresh sage, chopped)
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk or cream (optional, for creaminess)
• Fresh sage leaves for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, until tender and lightly browned.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
3. Add the roasted butternut squash to the pot, followed by the vegetable broth, sage, and nutmeg. Bring the soup to a boil.
4. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in the coconut milk or cream for added creaminess (optional), and season with salt and pepper to taste.
7. Garnish with fresh sage leaves and serve hot.

This butternut squash and sage soup is the perfect comforting dish for January. The rich, velvety texture of the roasted squash, combined with the warmth of sage and nutmeg, creates a nourishing soup that feels both indulgent and healthy. It’s ideal for those seeking a soothing, flavorful soup on a cold winter day.

Roasted Carrot and Apple Soup

This roasted carrot and apple soup combines the earthy sweetness of roasted carrots with the bright, crisp flavor of apples. The caramelization from roasting brings out the natural sugars in both the carrots and apples, creating a soup that is both sweet and savory. A touch of ginger and cinnamon adds depth and warmth, making it a perfect soup to enjoy in January.

Ingredients:

• 1 tablespoon olive oil
• 4 large carrots, peeled and chopped
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Place the chopped carrots and apples on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until tender and lightly browned.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
3. Add the roasted carrots and apples to the pot, followed by the grated ginger, cinnamon, and vegetable broth. Bring to a boil.
4. Reduce the heat and let the soup simmer for 15-20 minutes to combine the flavors.
5. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
6. Season with salt and pepper to taste, and garnish with fresh parsley.

This roasted carrot and apple soup is a beautiful balance of sweet and savory flavors, with the roasted vegetables creating a rich, comforting base. The ginger and cinnamon add a warm, aromatic touch, making it an excellent soup for cold January days when you crave something soothing and nutritious.

Pumpkin and Lentil Soup

This pumpkin and lentil soup is a hearty, protein-packed dish that combines the creamy texture of pumpkin with the earthiness of lentils. It’s a perfect soup for January, as it’s both filling and nourishing, with the added benefit of being rich in fiber and vitamins. The curry spices give the soup an aromatic warmth, making it a great choice for a cozy winter meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the cumin, coriander, and turmeric, cooking for another minute until fragrant.
3. Add the pumpkin puree, red lentils, and vegetable broth to the pot. Bring to a boil.
4. Reduce the heat and let the soup simmer for 25-30 minutes, until the lentils are tender and the soup has thickened.
5. Season with salt and pepper to taste.
6. Use an immersion blender to puree the soup for a smooth texture, or leave it as is for a chunkier consistency.
7. Garnish with fresh cilantro and serve hot.

This pumpkin and lentil soup is a hearty, warming dish that’s perfect for January. The pumpkin creates a creamy base, while the lentils add a hearty, protein-rich element. The blend of curry spices adds warmth and complexity to the soup, making it a satisfying, flavorful meal that’s both nourishing and comforting.

Note: More recipes​ are coming soon!