Curried Red Lentil–Carrot Soup
Serves: 2 quarts
 
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped shallots
  • 1⁄2 cup chopped celery
  • 2 tablespoons tomato paste
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon curry powder
  • 1 teaspoon fine sea salt
  • 1⁄2 teaspoon ground black pepper
  • 1 cup coarsely chopped carrot
  • 1 cup dried red lentils, rinsed and picked over
  • 3 1⁄2 cups vegetable broth, divided
  • 1 (13.5-ounce) can full-fat coconut milk
  • 2 teaspoons red wine vinegar
  • Garnish: coconut yogurt and fresh cilantro
Instructions
  1. In a Dutch oven, heat olive oil over medium-high heat. Stir in shallot and celery; cook until trans- lucent, approximately 5 minutes. Stir in tomato paste, garlic, ginger, curry powder, salt, and pepper; cook for 1 minute. Stir in carrot; cook for 5 minutes. Add lentils and 3 cups broth. Bring mixture to a boil. Reduce heat to low, and let simmer until vegetables and lentils are tender, approximately 25 minutes, adding remaining 1⁄2 cup broth, if needed.
  2. Stir in coconut milk and vinegar. Let cool slightly. Working in batches, if necessary, transfer soup to the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Blend until smooth.
  3. Garnish with yogurt and cilantro, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/curried-red-lentil-carrot-soup/