Curry Carrot Lentil Soup
I know, it doesn't really seem like soup weather right now, but hear me out! This soup can be served hot or chilled, and is a great way to get a lot of cooking out of the way at once so you don't have to spend as much time in your hot kitchen! I batch cook about 4 servings of this soup and keep it in my fridge or you could freeze it for later! I hope you enjoy this recipe as much as I do!
Vegan, oil and gluten-free
2 red onions, diced
4 cloves garlic, crushed
1 large knob ginger, peeled and grated (comes out to roughly 1/4 cup grated ginger)
4 teaspoons curry powder
1 and 1/4 cups dry red lentils, rinsed and drained
2 cups water
4 cups vegetable stock
Paprika, plain no sugar-added yogurt (or vegan yogurt), black pepper, and some cilantro
Begin by grating ginger and crushing garlic into a large pot. Dice onions and add to the pot. Season with kosher salt. Add curry powder and cook mixture with a little water until fragrant.
Peel and chop carrots into small pieces, then add to the pot. Rinse and drain lentils before adding to the pot. Add water and vegetable stock and bring to a boil.
Once boiling, reduce to a simmer and allow to simmer with the lid on or partially on, for approximately 15-20 minutes.
Remove from heat and allow to cool (approximately 10-15 minutes). For creamy texture, blend on high until uniform.
Serve with rice, avocado toast, or quinoa!
Emma Smith is the face behind the vegan food account on Instagram, @the_shelf_life. Smith is a student at Cornell University studying a mix of Environmental and Sustainability Sciences, Communications, and Nutritional Sciences in the class of 2022 . She is passionate about the environment, sustainability, ethics and justice, and plant-based cooking.