Curried Carrot and Lentil Soup
This curried carrot and lentil soup is made with carrots, red lentils, aromatics, and flavorful spices for a comforting soup perfect for a chilly evening or as a light lunch. Finished with lemon juice and coconut milk, this high-protein soup is a perfect fall recipe that can be stored for up to a week in the refrigerator. Top it with Fresh thyme and crispy sourdough for a hearty meal!
Ingredients
- 1 white onion
- 6 cloves garlic
- 1 inch cube of grated ginger
- 1.5 tbsp curry powder
- 2 lbs. chopped carrots
- 1.5 cups dry red lentils
- 10 cups water
- 2 tbsp vegetable broth paste or 2 bouillon cubes
- ¾ cup full-fat coconut milk
- Juice of ½ or 1 lemon
- Salt & pepper to taste
For toppings
- crispy sourdough
- fresh thyme
- extra coconut milk
- chili flakes
Instructions
- Sauté your onion in a splash of olive oil until translucent, then toast your garlic, ginger, and curry powder.
- Add in your chopped carrots, red lentils, water, and veggie stock, and bring to a simmer until the carrots are soft, about 15-20 minutes.
- Remove from the heat and transfer into a blender and blend until smooth. Blend in batches if necessary, or use a hand immersion blender.
- Stir in your coconut milk and lemon juice and season with salt and pepper to taste.
- Add some crispy sourdough on top, extra coconut milk, fresh thyme, and chilli flakes for heat, and enjoy!
Nutrition
Serving: 1gCalories: 447.4kcalCarbohydrates: 69.8gProtein: 20gFat: 11gSaturated Fat: 7.6gPolyunsaturated Fat: 1.09gMonounsaturated Fat: 0.6gSodium: 245mgPotassium: 1158.8mgFiber: 14.6gSugar: 11gVitamin A: 1506.6IUVitamin C: 20mgCalcium: 139.7mgIron: 6.7mg
Tried this recipe?Let us know how it was!