Curried Carrot & Lentil Soup
I had a whole bunch of carrots in my fridge from a food box purchase, and so I decided to make something savory and filling for lunch to use them up. This soup recipe is very tasty as is, although if you prefer a creamier version feel free to add in some coconut milk at the end.
As always with my recipes this is a large batch, so if you are making soup for just one meal (and don't want enough for leftovers or freezing) please cut it in half.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
- 12 cups filtered water
- 10 cups carrots peeled & chopped (approx. 4 lbs)
- 2 cups split red lentils *450 grams
- 1 medium onion peeled & diced
- 10 tsp curry powder
- 6 tsp onion powder
- 4 tsp sea salt
- 2 tsp ground ginger
- *Optional
- 4 cups canned coconut milk *2 cans
Ingredients
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Instructions
- In a large stock pot, add in all ingredients (*except for milk) and bring to a boil.
- Simmer 30 minutes.
- Remove from heat. With an immersion blender, blend until smooth. *If adding coconut milk for the creamier version of this soup, add now & blend.
- Garnish with fresh cilantro and ground black pepper. Enjoy!
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