This Curried Carrot and Lentil Soup guarantees to change into a brand new favourite in your kitchen.
This isn’t simply any lentil soup. We’re speaking a couple of vibrant, fragrant mix of softened earthy lentils and carrots with the soothing heat of curry powder and the luscious creaminess of coconut milk (sure, you should utilize ‘lite’).
Really, this curry lentil soup exemplifies that the entire is far larger than the sum of the components. It has change into a newer addition to our household’s favourite soups, and I hope your will find it irresistible too!
Why You’ll Love This Curried Carrot & Lentil Soup
- Easy Elements, Massive Taste: Humble substances construct layers of deep flavors on this soup. From the candy carrots and savory onions to the aromatic curry and a touch of smoky chipotle, every spoonful is a style journey!
- Hearty & Wholesome: Purple lentils and carrots are the bottom of this soup. Lentils are a powerhouse of plant-based protein and fibre, protecting you feeling full and glad. Carrots add attractive coloration, plus a lift of nutritional vitamins and a contact of pure sweetness.
- Your Soup, Your Means: Want a silky-smooth bisque? Or desire extra texture? This recipe permits you to determine! Puree it utterly with an immersion blender, or depart a few of the veggies and lentils intact for extra chunk.
- Weeknight Pleasant: With a cooking time simply over 1/2 hour, this soup is ideal for a comfortable weeknight meal. More often than not is hands-off simmering, permitting you to chill out whereas the magic occurs.
- Funds-Pleasant: Lentils and carrots are economical staples, making this a scrumptious and inexpensive meal for the entire household.
Curried Carrot Lentil Soup: Suggestions
Saute and Simmer: The fantastic thing about this soup lies in how the flavors meld and deepen because it simmers. We begin by sautéing the fragrant greens – carrots, onion, and celery – with the curry powder, salt, allspice, and a contact of chipotle. This step “blooms” the spices, releasing their full potential and making a aromatic base for the soup. As soon as the veggies are softened, we add the pink lentils, water, and creamy coconut milk. The lentils break down superbly throughout simmering, contributing to the soup’s naturally thick and comforting texture.
Professional Tip for Curry Taste: In my expertise the “warmth” in curry powders can differ vastly. I like to recommend a light curry powder on this recipe, for gentle warmth. If you happen to get pleasure from extra warmth, use a warmer curry powder or extra chipotle.
Don’t Skip the Lime: A squeeze of contemporary lemon or lime juice on the finish is a game-changer. It brightens the soup, slicing by way of the richness of the coconut milk and enhancing all the opposite flavors. Don’t skip this step!
Recipe Renewal: The most effective issues about this Curried Carrot and Lentil Soup? It will get even higher with time! Make an enormous batch, and benefit from the evolving flavors for days. It’s good for meal prep, and it freezes superbly. See my suggestions for tips on how to “renew” this recipe within the recipe card. (p.s. I share different Recipe Renewal suggestions like this in Dreena’s Form Kitchen.)
Curried Carrot and Lentil Soup
The substances on this soup are easy, however the flavors are full, with heat curry and creamy coconut. If you happen to desire a chunkier soup, you may skip the pureeing step, or puree simply partially to depart some texture.
Elements
- 4 cups water (+ one other few tablespoons for saute)
- 4 cups sliced carrot
- 1 cup chopped onion
- 1 cup chopped celery
- 1½ tablespoons curry powder
- 1 – 1 1/4 teaspoons sea salt
- ¼ teaspoon floor allspice plus a pinch for elective garnish
- ⅛ teaspoon chipotle powder plus a pinch for elective garnish (see word)
- 1 cup pink lentils rinsed and drained
- 1 cup canned coconut milk lite or common
- 3-4 tablespoons tablespoons contemporary lemon or lime juice
- 4-4 tablespoons tablespoons chopped contemporary cilantro for serving (elective)
Directions
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Pour 2 tablespoons water into a big soup pot and set over medium-high warmth. Add the carrots, onion, celery, curry powder, salt (beginning with 1 teaspoon), allspice, and chipotle powder. Prepare dinner for 7–8 minutes, till the onion and carrot have softened, including extra water if the veggies are sticking.
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Add the lentils, 4 cups water, and coconut milk and stir. Enhance the warmth to excessive to carry the soup to a boil, then cut back the warmth to low, cowl, and simmer for 15–20 minutes, stirring as soon as midway although, till the lentils are absolutely softened.
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Add 3 tablespoons lemon or lime juice. Use an immersion blender to puree the soup to your required consistency. Alternatively, you may switch the soup in batches to a blender and puree. Style and add further salt and lemon juice if wanted. Divide the soup into bowls and serve sprinkled with cilantro and a pinch of allspice and/or chipotle powder, if desired.
Notes
Greens Increase: Earlier than serving, add a number of cups of child spinach and stir till simply wilted.
Recipe Renewal! You’ll be able to hold further soup within the fridge for a number of days; the flavors will solely enhance. This soup additionally freezes effectively if you wish to double the batch. To revamp leftovers as a brand new meal, gently reheat and take a look at it . . .
- as a “sauce” over cooked rice and baked candy potatoes
- tossed into sizzling pasta
- blended into beans and greens for a lunch bowl, topped with different greens, a sprinkle of pumpkin seeds, and a few cubed avocado
I hope this soup turns into a staple in your house as it’s in mine. Share your suggestions within the feedback.
x Dreena
