Golden Lentil, Carrot And Curry Soup

This vegan or vegetarian soup is rich with warming spices, fiber and protein. Warming and comforting to your bones.

Servings: 8 Prep time: 15 mins Cook time: 20 mins

Ingredients

• 2 oz unsalted butter or olive oil

• 1 ½ Tbsp grated fresh ginger

• ½ tsp cayenne pepper

• 1/4 tsp allspice 

• 1 tsp cumin 

• 1 tsp curry powder 

• ½ tsp ground coriander 

• 1 ½ cup diced onion 

• 1 cup diced parsnip 

• ½ cup diced celery

• 2 lbs diced carrots

• 1 ½ tsp salt

• ½ tsp ground black pepper

• 2 cups yellow or red lentils 

• 3 ½ pints vegetable stock 

• 2 Tbsp red curry paste 

• cilantro, parsley or carrot greens for garnish

Instructions

1. Melt the butter, or heat olive oil over low heat and stir in ginger and spices. Cook for 1 minute. Add onions, parsnips, celery and carrots. Season with salt and pepper. Cook for 12 minutes until softened, but do not brown. 

2. Stir in the lentils and stock and bring to a boil. Simmer for 30 minutes or until vegetables and lentils are thoroughly cooked. If desired, you can use an immersion blender or pour soup into a blender to create a smoother texture (careful, it’s hot).

3. Add red curry paste and adjust your seasonings to taste. Garnish with carrot greens or parsley. Enjoy.

Recipe Notes

Warming and nourishing, this soup is high in fiber and helps regulate blood sugar and the bowels and regulates Stomach and Spleen. The onions and warming curry spices break up digestive stagnation. This recipe drains dampness.  

Primary Season: Late Summer, All