This is one of the most satisfying soup recipes I’ve ever made! Not only does this soup taste amazing, but it’s filled with super nourishing ingredients and provides an anti-inflammatory boost…what could be better?
Curried Red Lentil-Carrot Soup
A super satisfying vegetarian meal!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 lb carrots peeled and diced
- 1 large onion chopped
- 4 cloves garlic minced
- 1- inch piece fresh ginger peeled and minced
- 1 tablespoon curry powder
- 1 teaspoon sea salt
- 1 cup dry red lentils
- 4 cups low-sodium vegetable stock I love the Kitchen Basics brand
- 2 tablespoons tomato paste
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the carrots, onion, garlic, and ginger, and cook until the vegetables are softened.
- Stir in the curry powder and sea salt, and cook for a few more minutes. Add the lentils, vegetable broth, and tomato paste, and mix well.
- Bring to a gentle boil, reduce the heat, and then simmer covered for 30 minutes or until the lentils are cooked. Remove from the heat and serve.
Notes
Optional: add baby spinach or chopped kale for an extra boost of nutrition!
