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Curried Carrot Soup

A warm and delightful soup made with sweet carrots, aromatic spices, and creamy coconut milk, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Indian, Vegetarian
Calories: 225
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil Healthy fat that serves as the cooking base.
  • 1/4 cup scallions (diced) Adds a mild onion flavor.
  • 2 cups carrots (diced, about 4 to 5 large carrots) Serves as the star of the dish.
  • 1/2 cup dried red lentils Adds protein and creamy texture.
Spices
  • 2 teaspoons curry powder Gives the soup a warm, aromatic depth.
  • 1 teaspoon fresh ginger (minced) Adds a zingy freshness.
  • 1/4 teaspoon salt Enhances all flavors.
Liquids
  • 3 cups veggie broth Makes the soup hearty.
  • 1/2 cup coconut milk Adds creaminess and healthy fats.

Method
 

Preparation
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced scallions and carrots; cook for about 4 to 5 minutes until the carrots start to soften and become fragrant.
  2. Add the dried red lentils, curry powder, and freshly minced ginger to the pot. Stir well and let the spices cook for 1 to 2 minutes until they become fragrant.
Cooking
  1. Pour in 3 cups of veggie broth and bring the mixture to a boil. Once boiling, reduce the heat and allow it to simmer for 10 to 15 minutes, or until the lentils and carrots are soft and tender.
  2. Remove the pot from heat. Using an immersion blender or a regular blender, carefully puree the soup until it is smooth and creamy.
  3. Return the soup to the stove, stir in 1/2 cup of coconut milk, and heat it through for a few more minutes.

Notes

Feel free to adjust the amount of curry powder based on your spice preference. For an even creamier soup, add extra coconut milk or a swirl of plain yogurt before serving. Top with fresh herbs like cilantro or parsley for a burst of freshness.