Ingredients
Check off ingredients as you go
Serves 4
- 5-6 large carrots (800 g / 1.75 lb)
- 150-200 g (¾-1 cup) red lentils (depending on how thick you like it)
- 1 onion, thinly sliced
- 1 clove garlic, minced, or 1/2 tsp garlic powder
- 1 tsp curry powder (depending on its strength)
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 cm (½ inch) piece fresh ginger (to taste)
- 1-1.2 liters (4-5 cups) vegetable stock (or water)
- 1 Tbsp oil (olive or sunflower)
- 200 ml (¾ cup + 1 Tbsp) coconut milk (optional)
- Salt, pepper
- a handful of fresh cilantro (coriander), chopped
In a large pot, sauté the sliced onion in the tablespoon of oil over medium heat. Once it has softened, add the carrots, peeled and cut into chunks (lengthwise), along with the spices: the garlic, cumin, curry powder, turmeric and ginger. Stir so the flavors soak in. Cook for about 10 minutes.
Rinse the red lentils in a fine-mesh sieve, drain and add them to the pot along with the stock. Cover and simmer gently for 30 minutes, or until the carrots are tender. Season with salt and pepper.
Blend in a blender, adjusting with the stock and a little water if needed; you want a lovely, perfectly smooth texture. The coconut milk is perfect if you’d like it even creamier.
Serve in bowls, sprinkled with a few chopped fresh cilantro leaves.
Tips and variations
- For a milder, sweeter touch, add the coconut milk.
- If you like soups with a bit of texture, you can also stir in some cooked red quinoa.