Curried Carrot Soup

We go through a ton of carrots in my house in winter so I buy the huge pound bags. The ones I need help out with. So when my produce drawer is look pretty bleak, I know I can always count on having carrots. This soup is made from staples in the NOURISHED kitchen. I love carrots not only for their booming nutritional value, but it’s an easy sale. I know if it has carrots, my girls will eat it.

Ingredients
  

  • 1 tbsp Olive oil
  • 1/4 cups Green onions diced
  • 2 cloves Garlic chopped
  • 4-5 Large carrots diced
  • 1/2 cups Red lentils
  • 1 tsp Turmeric
  • 1 tsp Fresh ginger minced
  • 2 tsp Curry powder
  • 1/4 tsp Chili powder
  • 3 cups Vegetable broth
  • 1/2 cups Coconut milk

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add onions and garlic, and saute until translucent. Add carrots and cook until carrots begin to soften.
  • Next, add lentils, curry powder, ginger, and chili powder. Stir and let cook until spices become fragrant, 1-2 minutes. Stir in veggie broth and bring to a boil then reduce to a simmer, cooking until lentils are soft, 10-15 minutes.
  • Remove from heat. Pour into blender and puree until smooth. Return soup back to stove, stir in coconut milk, until hot. Adjust spices and salt and pepper to your taste.

Stay fresh & in the know

Sign up to receive wellness wisdom, recipes, latest videos, courses and programs.