A hearty and warming curry soup with lentils and carrots.
- 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)
- 1–2 tablespoons lime juice
- salt and pepper
- optional, parsley for garnishing
- optional, salted and roasted peanuts for garnishing
- To make the curry paste, peel and mince the ginger and garlic.
- Combine all the ingredients and grind to a smooth paste with a mortar and pestle. Set aside.
- For the soup, peel the onion and cut into small pieces. Cut the carrots into thin rounds.
- 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.
- Puree with an immersion blender until you reached the desired consistency.* Add lime juice and salt and pepper to taste.
- Garnish with parsley and roasted peanuts and serve immediately.
*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