Print

Curried Carrot, Lentil, and Coconut Soup

A healthy, perfectly spiced carrot soup that gets an extra boost of nutrition from red lentils. 

Scale

Ingredients

Instructions

  1. In a large soup pot, heat oil over medium heat. Add onions, garlic, and ginger. Cook, stirring often, for 5 minutes. 
  2. Add celery, salt, curry paste, turmeric, and carrots. Cook five minutes more. 
  3. Rinse the lentils in a fine mesh sieve. Drain and add to the pot. Add the vegetable broth and coconut sugar and bring to a boil. Turn heat down to medium-low, cover, and simmer, stirring occasionally to prevent lentils sticking, for 20 minutes, or until lentils have cooked and carrots are fork-tender. 
  4. Stir in the coconut milk and transfer to an upright blender. Blend in two or three batches and transfer back into the pot. Bring it back to a simmer, then stir in the lime juice and serve. Garnish with cilantro if desired.