Description
A comforting and nourishing soup blending the sweetness of carrots with warm, savory curry, rich in protein and fiber.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 4 large carrots, chopped
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- Stir in the curry powder and cook for an additional minute until fragrant.
- Add the chopped carrots and rinsed lentils, stirring to combine them well.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer for about 25-30 minutes, or until the carrots and lentils are tender.
- Blend the soup until smooth, either with an immersion blender or in batches in a regular blender.
- Season with salt and pepper to taste, adjusting to your preference.
- Serve hot, garnished with fresh cilantro if desired.
Notes
This soup stores well in the fridge for up to 5 days and freezes beautifully for up to 3 months. Prep in advance and add creaminess with coconut milk if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg