Curried Carrot Lentil Soup

5 from 5 votes

This Curry Carrot Lentil Soup is satisfying comfort food perfect for lunch or dinner any time of year. Humble lentils pair with warm earthy spices and creamy sweet coconut milk for the ultimate in flavor and texture. Ready in less than 45 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Main Dish, Soups, Stews, and Chilis

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 241kcal

Author: Jenn Sebestyen

Equipment

Ingredients

1 can (13.5 oz) full fat coconut milk divided
1 yellow onion diced
2 ribs celery diced
3 carrots peeled and diced
2 cloves garlic minced
2 tablespoons tomato paste
2 tablespoons yellow curry powder
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
1 cup dried brown or green lentils picked over and rinsed
4 cups low-sodium vegetable broth

Instructions

Heat ¼ cup coconut milk in a soup pot over medium heat. Add the diced onion and sauté until softened, about 4 to 5 minutes.
Add the celery, carrot, garlic, tomato paste, curry powder, salt, and pepper, and sauté until the tomato paste is fully incorporated and the spices are fragrant, about 1 to 2 minutes.
Add the lentils and broth and stir well. Increase the heat to bring to a boil, then decrease the heat to medium-low, cover, and simmer 25 to 35 minutes until the lentils are tender, but not mushy.
Add the remaining coconut milk and stir to combine and warm through.
Taste and adjust seasonings as necessary. Add more salt or pepper. Or add a squeeze of fresh lime juice, if you like.

Notes

~ Pick through the lentils and remove any stones, pebbles, or debris. Then rinse them well under cold water.

~ Sauté the spices in oil to bring out the most flavor.

~ Use brown or green lentils. They cook up tender and creamy, yet hold their shape well.

~ Simmer the soup until the lentils are tender, but not mushy.

~ Taste and adjust seasoning to your taste.

Nutrition facts calculated based on 1 cup per serving.

Nutrition