Curried Carrot & Lentil Soup
The ingredients in this soup are simple, but the flavours are full, with warm curry and creamy coconut. If you prefer a chunkier soup, you can skip the puréeing step, or purée just partially to leave some texture.
4 or more
- 2-3 tbsp plus 960ml (2 pints) water, divided
- 600g (21.1 oz) sliced carrot
- 150g (5.2 oz) chopped onion
- 100g (3.5 oz) chopped celery
- 1½ tbsp curry powder
- 1-1¼ tsp sea salt
- ¼ tsp ground allspice, plus a pinch for optional garnish
- ⅛ tsp chipotle powder, plus a pinch for optional garnish (see note)
- 200g (7 oz) red lentils, rinsed and drained
- 240ml (8 fl oz) canned coconut milk
- 3-4 tbsp fresh lemon or lime juice
- 4-5 tbsp chopped fresh coriander, for serving (optional)
- 1Pour 2 tablespoons water into a large soup pot and set over medium-high heat. Add the carrots, onion, celery, curry powder, salt (starting with 1 teaspoon), allspice, and chipotle powder. Cook for 7-8 minutes, until the onion and carrot have softened, adding more water if the veggies are sticking
- Add the lentils, 960ml (2 pints) water, and coconut milk and stir. Increase the heat to high to bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, stirring once halfway through, until the lentils are fully softened.
- Add 3 tbsp lemon or lime juice. Use an immersion blender to purée the soup to your desired consistency. Alternatively, you can transfer the soup in batches to a blender and purée. Taste and add extra salt and lemon juice if needed. Divide the soup into bowls and serve sprinkled with coriander and a pinch of allspice and/or chipotle powder, if desired.
Vegan Life tip
• There’s just a small amount of chipotle powder here, so as not to overpower the other flavours. A pinch or two gives a certain ‘something’ in the background, especially if your curry powder is mild. If you don’t want any chipotle powder, feel free to omit. If you want to increase it, do so very modestly. Try another ⅛ teaspoon to start, and then determine if you want more.
• Before serving, add several cups of baby spinach and stir until just wilted
Recipe from Dreena’s Kind Kitchen by Dreena Burton (BenBella Books, August 2021)