Curried Carrot and Red Lentil Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 4 cups vegetable broth
• 1 cup red lentils, rinsed
• 3 medium carrots, diced
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, curry powder, cumin, and turmeric, cooking for another minute until fragrant.
3. 3 Add vegetable broth, lentils, carrots, and diced tomatoes. Bring to a boil.
4. 4 Reduce heat and simmer for 20-25 minutes, until lentils and carrots are tender.
5. 5 Season with salt and pepper to taste. Use an immersion blender to puree until smooth, if desired.
6. 6 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Immersion blender (optional)

Variations

• Add a handful of spinach or kale in the last 5 minutes of cooking for extra greens.
• Stir in some coconut milk for a richer flavor.

Substitutions

• If red lentils are unavailable, use yellow lentils, though cooking times may vary.
• Substitute vegetable broth with chicken broth for a different flavor profile.

Pairings

• Serve with a crisp cucumber salad.
• A squeeze of fresh lemon adds brightness.

Nutrition

Tips

• For a creamier texture, stir in a splash of coconut milk before serving.
• Adjust curry powder to taste for a spicier kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

• Pair with warm naan bread or a side of basmati rice for a complete meal.
• A sprinkle of toasted cumin seeds adds a delightful crunch.

FAQ