This may be my most flavorful soup to date! When I first started making lentil soups, I was modest with the spices and just used cumin. It tasted good, was simple, and replicable for most people if they didn't have a plethora of spices in their pantry. Now that I've been experimenting with flavorful explosions, I'm excited for you all to try this Lentil Curry Soup!
Curry Flavor
This soup is packed with flavor that stems from the 1 ½ tablespoons of curry powder. It also contains some heat from the Calabrian chili peppers and has a nice savory, umami taste from the liquid aminos (or soy sauce). The ginger and garlic are not only flavor punchers but nutrient powerhouses containing minerals and vitamins like manganese, Vitamin B6, and Vitamin C.
Nutrients in Lentils & Veggies
Speaking of nutrients! Lentils are an excellent source of plant-based protein and has B vitamins, iron, magnesium, potassium, and zinc. When they're blended, they also provide a creamier, thicker texture to this soup.
This soup uses onions and carrots which add more fiber, vitamins, and minerals. Carrots have antioxidants and are a good source of biotin, potassium, and vitamins A. These are the staples of a good soup as they add flavor and come alive once sautéed and cooked.
Lentil Curry Soup Toppings
The perfect garnish to this dish is some fresh parsley or cilantro, a squeeze of lemon, and extra coconut milk. A must for me with any soup is to have a loaf of my favorite bread to dip in.
Since this soup can be immersion blended, left completely chunky, or a mix of blended and chunky (that's what I did), the bread provides a great vehicle to consume! I hope you love it!
Lentil Curry Soup
Ingredients
- 1 tablespoon avocado oil
- ½ onion diced
- 5 garlic cloves minced
- 1 ½ tablespoon ginger
- 1 teaspoon calabrian chili pepper diced less or more depending on desired spice
- 2 cups of carrots sliced into coins
- 3 ½-4 cups vegetable broth
- ¾ cup coconut milk
- 1 cup uncooked lentils
- 1 tablespoon liquid aminos or 2 tablespoon soy sauce
- 1 ½ tablespoon curry powder
- salt to taste
Toppings/Sides
- Fresh lemon juice
- Parsley or cilantro
- Bread if desired
Instructions
- Add oil and diced onion in a pot over medium heat and cook for 3-5 minutes until browned
- Add garlic, ginger, calabrian chili pepper and sautee then add in carrots, salt, veggie broth and coconut milk. Bring to a boil.
- Add in lentils, liquid aminos, and curry powder then stir and reduce heat to low and simmer for 15-20 minutes until the carrots are tender and lentils are cooked. Add in more vegetable broth if mixture is too thick
- Feel free to eat or use an immersion blender (I blended partially)
- Enjoy!
I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another curry dish, try out my spiced curried couscous!
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