Curried Carrot Soup



Lots of flavor in this soup.  Red lentils thicken it – they pop when they cook and provide texture.  Sounds weird, I know, but it’s good – really.

These proportions make a big pot of soup.  But won’t you be happy at lunchtime tomorrow?

Curried Carrot Soup, adapted from Naturally Ella


  • olive oil
  • 1/2 of an onion
  • chives or green onions
  • 8 carrots
  • 1 c. red lentils
  • 3 t. curry powder
  • 2 t. fresh grated ginger
  • 1/2 t. chile powder
  • salt
  • 6 c. veggie or chicken broth
  • 1 c. coconut milk


First, my idiosyncracies – I loathe grating fresh ginger so I buy grated ginger in a jar.  I get it at Whole Foods because some brands have sugar added.  Next, I made this with chicken broth because I buy it in bulk at Costco so it’s always on hand.  Finally, I admit that I added the whole can of coconut milk.  That definitely exceeds what the recipe called for, but it was good.  So if you’re wondering what you’re going to do with half a can of coconut milk and your hand slips and the whole can “accidentally” ends up in the soup, oh well.  A little creamier soup never hurt anyone.

1) Peel and slice carrots.  Chop onion.

2) Heat a little olive oil in a stock pan and add carrots and onions.  Cook for a few minutes until the vegetables soften.

3) Add the chives or green onions, lentils, curry powder, ginger, chile powder, and a little salt and stir for a minute or so.

4) Add broth, bring to a boil, and reduce to a simmer for about 15 minutes.

5) Puree with an immersion blender (or in the blender).

6) Add coconut milk and salt to taste.


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