Curried Carrot Soup {vegan}
This vibrant and velvety carrot and lentil soup is a comforting bowl of goodness that's perfect for chilly evenings or when you need a nourishing meal. A symphony of flavors from fragrant curry powder, zesty ginger, and a hint of chili creates a satisfying and wholesome soup that will warm you up from the inside out.
— Constant Cookbook
Ingredients
- 1 tablespoon olive oil
- ¼ cup green onions
- 2 cups carrots (4-5 large carrots)
- ½ cup red lentils
- 2 teaspoons curry powder
- 1 teaspoon fresh ginger, minced
- ¼ teaspoon chili powder
- 3 cups veggie broth
- ½ cup coconut milk
Instructions
- In a large pot, heat olive oil over medium heat. Add scallions and carrots. Let cook for 4 to 5 minutes or until carrots begin to soften.
- Next, add lentils, curry powder, ginger. Stir and let cook until spices become fragrant, 1 to 2 minutes. Stir in veggie broth and bring to a boil then reduce to a simmer, cooking until lentils are soft, 10 to 15 minutes.
- Remove from heat and using either an immersion blender or a regular blender, puree until soup is smooth. Return soup back to stove, stir in coconut milk, and heat soup for another few minutes, adding spices and salt to taste.
Cook Time
25M
Prep Time
PT5M
Yield
2
Nutrition
- Calories: 399 calories
- Sugar Content: 6.8
- Sodium Content: 433.3
- Fat Content: 20
- Carbohydrate Content: 45.5
- Protein Content: 14.7
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