A healthy, perfectly spiced carrot soup that gets an extra boost of nutrition from red lentils.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 bowls 1x
Category:Appetizer, Dinner, Lunch, Main Course
Cuisine:Indian, Thai, Vegan
2 tbsp virgin coconut oil
2 cups chopped yellow onion (about 2 medium)
4 large cloves garlic
3 tbsp peeled and grated fresh ginger
3 stalks celery
Pinch of fine sea salt
1 tbsp red curry paste
1 tsp turmeric
3 cups chopped carrots
1 cup red lentils
4 cups vegetable broth
1 tbsp coconut sugar
400 mL full-fat coconut milk (1 can)
2 tbsp freshly squeezed lime juice
Cilantro, for garnish
In a large soup pot, heat oil over medium heat. Add onions, garlic, and ginger. Cook, stirring often, for 5 minutes.
Add celery, salt, curry paste, turmeric, and carrots. Cook five minutes more.
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.
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.