Curried Red Lentil and Carrot Soup
A creamy, nourishing soup with warm curry spices, red lentils, and sweet carrots blended until silky smooth. The kind of bowl that feels like a hug on a chilly day, and it's even better the next day.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoons mild curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 4 medium carrots, peeled and sliced (about 2 cups)
- 1 cup red lentils, rinsed well
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/2 to 1 tablespoon lemon or lime juice
- Salt and pepper to taste
Instructions
- 1Saute the aromatics
Heat oil in a large pot over medium heat. Add onion and cook until softened, 4-5 minutes. Stir in garlic and ginger, cooking 1 minute more until fragrant.
- 2Bloom the spices
Stir in curry powder, turmeric, and cumin. Cook for 30 seconds to bloom the spices.
- 3Simmer the soup
Add carrots, lentils, and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, until lentils and carrots are soft.
- 4Blend until creamy
Stir in coconut milk. Use an immersion blender (or regular blender in batches) to puree until creamy. Adjust thickness with more broth if needed.
- 5Season and serve
Stir in lemon or lime juice, and season with salt and pepper. Ladle into bowls and top with your favorite garnish -- coconut swirls, herbs, or a drizzle of chili oil.
