lentil carrot cream soup
PREP TIME: 15 minutes
COOKING TIME: 30 minutes
TOTAL: 45 minutes
INGREDIENTS
6 small or 4 large yellow potatoes
4 carrots
1 yellow onion
4 cloves of garlic
1 cup red lentils
1 tsp curry powder
1 tsp garlic powder
2 tsp turmeric
1 can (400ml) coconut milk
1.5l veggie stock (1.5l hot water + 1tsp veggie stock powder OR 1 vegetable buillon cube)
olive oil for cooking
optional chilli flakes for those who love it
salt and pepper to taste
Optional topping: chilli flakes, coconut yoghurt and basil leaves to top
DIRECTIONS
Start by peeling the carrots and potatoes. Cut them into bite-sized pieces. You don’t have to worry about cutting them too small, because we are going to blend the soup anyway. The reason we cut it up, is for them to cook faster. Dice the onions and garlic as well.
In a large pot, sauté the onions and garlic on medium-high heat, with around a teaspoon of olive oil (add more if needed), season with the garlic powder, curry powder, salt and pepper. Once the onions are golden, pour over the 1.5l of vegetable stock. Add in the cut up vegetables and the red lentils*. Turn down the heat to medium and let these simmer for around 25-30 minutes until the potatoes are soft (use a fork to see) and the lentils are cooked (means they “opened” up and they have this mushy consistency).
Add in the turmeric, optional chilli flakes, coconut milk and by using a hand-mixer, blend them until smooth.
Serve it with some coconut yoghurt, sourdough, chilli flakes and fresh basil leaves.
Enjoy!
*There are many types of red lentils, some require soaking in advace, so make sure to use the type that doesn’t require this step OR soak them in advance. I however do recommend rinsing the lentils regardless of the type before adding them into the soup.
