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Curried Carrot & Lentil Soup

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A warm and comforting soup packed with vibrant flavors of curry and the earthiness of lentils, perfect for chilly evenings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 4 carrots, chopped
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 can coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
  2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
  3. Add the chopped carrots, curry powder, and cumin to the pot. Cook for 2-3 minutes, allowing the spices to bloom.
  4. Stir in the rinsed lentils and pour in the vegetable broth. Bring to a boil before reducing to a simmer.
  5. Cook for about 20 minutes, or until the lentils and carrots are tender.
  6. Add the coconut milk and blend the soup until smooth using an immersion blender.
  7. Season with salt and pepper to taste, adjusting as necessary.
  8. Serve hot, garnished with fresh cilantro and a drizzle of olive oil.

Notes

For a flavor boost, add turmeric or a splash of lemon juice. Leftovers can be stored in an airtight container for up to 5 days.

Nutrition

Find it online: https://lunarecipez.com/curried-carrot-lentil-soup/

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