Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two brown bowls with chunky carrot lentil curry soup.

Chunky Carrot Lentil Curry Soup {Vegan}


  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

A hearty and warming curry soup with lentils and carrots.


Ingredients

Scale

Curry Paste

  • 10cm fresh ginger (4 inches)
  • 1 garlic clove
  • 2 tablespoons tumeric
  • 1 tablespoon curry powder
  • 1/4 teaspoon salt
  • 3 tablespoons sesame oil
  • 1 tablespoon soy sauce

Chunky Carrot Lentil Curry Soup

  • 1 large yellow onion
  • 500g carrots (1 lbs)
  • 2 tablespoons olive oil
  • 120g dried red lentils (1/2 cup)
  • 2 and 1/2 tablespoons curry paste
  • 1l vegetable broth (4 cups)
  • 12 tablespoons lime juice
  • salt and pepper
  • optional, parsley for garnishing
  • optional, salted and roasted peanuts for garnishing

Instructions

  1. To make the curry paste, peel and mince the ginger and garlic.
  2. Combine all the ingredients and grind to a smooth paste with a mortar and pestle. Set aside.
  3. For the soup, peel the onion and cut into small pieces. Cut the carrots into thin rounds.
  4. Heat olive oil in a large pot and add the onions, carrots, red lentils and curry paste. Sauté for 2 minutes on high, then add the vegetable broth. Bring everything to a boil then reduce the heat and let the soup simmer for about 8-10 minutes until the carrots and lentils are soft.
  5. Puree with an immersion blender until you reached the desired consistency.* Add lime juice and salt and pepper to taste.
  6. Garnish with parsley and roasted peanuts and serve immediately.

Notes

*Soup will appear a bit thin at first but thickens as it cools.

Store leftovers in a glass container in the fridge for up to 4 days.

Recipe adapted from: Slowly Veggie! 02/2018