Go Back

Curried Carrot Soup

A delightful blend of vibrant flavors and comforting warmth, this Curried Carrot Soup is perfect for any weeknight dinner. Easy to make and nourishing, it is sure to become a family favorite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil Rich base for sautéing vegetables.
  • 1/4 cup scallions (diced) Brings subtle, oniony sweetness.
  • 2 cups carrots (diced, about 4 to 5 large) Adds sweet earthiness and vibrant color.
Protein and Flavor
  • 1/2 cup dried red lentils Provides heartiness and protein.
  • 2 teaspoons curry powder Infuses the soup with warmth.
  • 1 teaspoon fresh ginger (minced) Adds a zesty kick.
Liquid Ingredients
  • 3 cups veggie broth Savory backdrop for the soup.
  • 1/2 cup coconut milk Brings creamy richness.
  • 1/4 teaspoon salt (to taste) Season to elevate flavors.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced scallions and carrots, sautéing for about 4 to 5 minutes until the vegetables are tender.
Cooking
  1. Add the dried red lentils, curry powder, and minced ginger and cook for an additional 1 to 2 minutes.
  2. Pour in the veggie broth and bring the mixture to a boil.
  3. Reduce heat to a simmer and cook until the lentils are soft, about 10 to 15 minutes.
  4. Remove from heat and puree the soup until smooth.
  5. Stir in the coconut milk and heat for a few more minutes, adding salt and spices as needed.

Notes

For added flavor, squeeze fresh lime juice before serving and garnish with cilantro or parsley. For more texture, save some carrots and scallions to sauté and add back after blending.