Curried Carrot and Lentil Soup is so smooth and delectably creamy, you’d never guess this soup is so wholesome and doesn’t even contain cream. It’s served with a minted yogurt sauce for swirling. Enjoy it with some warm naan or crispy papadums.
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The silkiness of the soup comes from the lentils and the time spent giving them a good blitz in the blender – I use a Ninja. So be patient and get them smooth because it is worth it for a really luxurious texture. From the texture you’d not guess the soup is loaded with fiber, something sadly lacking in most western diets. It’s high in fiber and betacarotene. One look at its vivid burnt orange hue tells you that.
I favor Madras curry powder for most of my throw-together curries as it has lots of flavor and some heat. Curry paste will also work. There’s not many ingredients in this soup so it’s important to use good ingredients – such as a bold curry powder, for maximum taste. Just to note, I use my own chicken broth which is very flavorful. Use chicken or vegetable broth. Obviously, veggie broth will make the soup vegetarian. The soup is quite thick so feel free to thin it down a little with extra broth. I like a thick and creamy soup so I make soup a little on the thicker side.
Curried Carrot and Lentil Soup is wholesome and flavorful. It’s health-giving and mood-boosting – perfect for these cooler autumn days, providing just a bit of sunshine in the gloom. Make a batch and freeze for later. You’ll always find one of two soups lurking in my freezer during winter. Stay warm. Toodles, Lovoni
CURRIED CARROT AND LENTIL SOUP
Ingredients
- 2 tablespoons canola oil or ghee
- 1 large onion, diced
- 6 garlic cloves, minced
- 2 tablespoons finely grated ginger
- 2 1/2 tablespoons Madras curry powder
- 1 1/2 lbs carrots, peeled and chopped
- 1 cup red lentils
- 6 1/2 – 7 cups chicken or vegetable broth
- A generous pinch of salt
- Warm naan bread to serve
MINT YOGURT SAUCE
- 1 cup whole milk plain yogurt
- 1/4 cup mint leaves, finely chopped
- 1 garlic clove, finely grated
- 2 tablespoons lemon juice
- Pinch salt
Instructions
To make the sauce:
- Combine all ingredients in a small bowl. Cover and set aside in the fridge until you’re ready to use it.
- Heat the oil in a pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes or until the onion is softened. Add the garlic and ginger. Cook for 1 to 2 minutes until softened and fragrant. Add the curry powder and cook, stirring, for 1 minute until fragrant.
- Add carrot, lentils, broth and salt. Bring to a boil. Reduce the heat to medium-low. Cook, covered, for 25 minutes, stirring occasionally, until the carrot and lentils are tender.
- Ladle the soup in batches, into a high-powered blender. Blend until very smooth. Return all the soup back into the same pot to reheat. Taste the soup and add more salt if needed. Ladle the soup into warm bowls. Top individual soups with the yogurt sauce.
- The soup freezes very well too in sealed Tupperware containers. The yogurt sauce doesn’t freeze. Makes about 2 quarts/2 liters – 8 to 9 cups of soup.
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