Curried Lentil and Carrot Coconut Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 tablespoon curry powder
• 1 pound carrots, peeled and diced
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 13.5-ounce can coconut milk
• 2 cups water
• 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, about 5 minutes.
2. 2 Add garlic, cumin, coriander, turmeric, and curry powder. Stir and cook for 1 minute.
3. 3 Stir in carrots and lentils. Cook for another 2 minutes.
4. 4 Pour in vegetable broth, coconut milk, and water. Bring to a boil.
5. 5 Reduce heat, cover, and simmer for 25 minutes or until lentils and carrots are tender.
6. 6 Season with salt and pepper to taste. Use an immersion blender to partially blend the soup for a creamy texture if desired.
7. 7 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Immersion blender (optional)

Variations

• Add spinach or kale for extra greens.
• Stir in diced sweet potato for added sweetness.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use red lentils for a quicker cooking time.

Pairings

• Basmati rice
• A crisp green salad

Nutrition

Tips

• For a smoother soup, blend until completely smooth.
• Feel free to adjust the curry powder to your spice preference.

Storage

Store in an airtight container in the fridge 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 fridge and reheat on the stove.

Serving Suggestions

• Serve with warm crusty bread or naan.
• Add a squeeze of lime for brightness.

FAQ