The flavors of this soup are ultra comforting, with warm curry and creamy coconut as the base.
Simple ingredients like carrots, onions, and celery lend nourishing qualities to this soup from the Dreena’s Kind Kitchen cookbook. Serve with rustic bread and vegan butter for a hearty meal.
What you need:
3 tablespoons plus 4 cups water, divided
4 cups sliced carrot
1 cup chopped onion
1 cup chopped celery
1½ tablespoons curry powder
1¼ teaspoons salt
¼ teaspoon ground allspice
⅛ teaspoon chipotle powder
1 cup red lentils, rinsed and drained
1 cup canned coconut milk
4 tablespoons lime juice
5 tablespoons chopped fresh cilantro, for serving
What you do:
- Into a large soup pot over medium-high heat, add 3 tablespoons water. Add carrots, onion, celery, curry powder, salt, allspice, and chipotle powder. Cook for 8 minutes, until onion and carrot have softened, adding more water if needed.
- Add lentils, 4 cups water, and coconut milk, and stir. Increase heat to high to bring soup to a boil, and then reduce heat to low. Cover and simmer for 15 to 20 minutes, stirring once halfway through, until lentils are fully softened.
- Add lime juice. Using an immersion blender, blend soup to desired consistency. Divide soup into bowls and serve sprinkled with cilantro.
Original Article by: Dreena Burton, VegNews
