Curried Carrot and Lentil Soup
The ingredients in this soup are simple, but the flavors are full, with warm curry and creamy coconut. If you prefer a chunkier soup, you can skip the pureeing step, or puree just partially to leave some texture.
Servings 4 -5 people
Ingredients
- 4 cups water (+ another few tablespoons for saute)
- 4 cups sliced carrot
- 1 cup chopped onion
- 1 cup chopped celery
- 1½ tablespoons curry powder
- 1 - 1 1/4 teaspoons sea salt
- ¼ teaspoon ground allspice plus a pinch for optional garnish
- ⅛ teaspoon chipotle powder plus a pinch for optional garnish (see note)
- 1 cup red lentils rinsed and drained
- 1 cup canned coconut milk lite or regular
- 3-4 tablespoons tablespoons fresh lemon or lime juice
- 4-4 tablespoons tablespoons chopped fresh cilantro for serving (optional)
Instructions
- Pour 2 tablespoons water into a large soup pot and set over medium-high heat. Add the carrots, onion, celery, curry powder, salt (starting with 1 teaspoon), allspice, and chipotle powder. Cook for 7–8 minutes, until the onion and carrot have softened, adding more water if the veggies are sticking.
- Add the lentils, 4 cups water, and coconut milk and stir. Increase the heat to high to bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, stirring once halfway though, until the lentils are fully softened.
- Add 3 tablespoons lemon or lime juice. Use an immersion blender to puree the soup to your desired consistency. Alternatively, you can transfer the soup in batches to a blender and puree. Taste and add extra salt and lemon juice if needed. Divide the soup into bowls and serve sprinkled with cilantro and a pinch of allspice and/or chipotle powder, if desired.
Notes
Chipotle Note: There’s just a small amount of chipotle powder here, so as not to overpower the other flavors. A pinch or two gives a certain “something” in the background, especially if your curry powder is mild. If you don’t want any chipotle powder, feel free to omit. If you want to increase it, do so very modestly. Try another ⅛ teaspoon to start, and then determine if you want more.
Greens Boost: Before serving, add several cups of baby spinach and stir until just wilted.
Recipe Renewal! You can keep extra soup in the fridge for several days; the flavors will only improve. This soup also freezes well if you want to double the batch. To revamp leftovers as a new meal, gently reheat and try it . . .
- as a “sauce” over cooked rice and baked sweet potatoes
- tossed into hot pasta
- mixed into beans and greens for a lunch bowl, topped with other vegetables, a sprinkle of pumpkin seeds, and some cubed avocado