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.