CURRIED CARROT AND LENTIL SOUP
So smooth and delectably creamy, you’d never guess it this soup was packed with fiber and didn’t contain any cream. It’s served with a minted yogurt sauce to stir through. Enjoy it with some warm naan or crispy pappadums. Just to note, I use my own chicken broth which is very flavorful. Use chicken or vegetable broth. Obviously, veggie broth will make the soup vegetarian.
Servings: 6
Calories: 233kcal
Ingredients
- 2 tablespoons canola oil or ghee
- 1 large onion, diced
- 6 garlic cloves, minced
- 2 tablespoons finely grated ginger
- 2 1/2 tablespoons Madras curry powder
- 1 1/2 lbs carrots, peeled and chopped
- 1 cup red lentils
- 6 1/2 – 7 cups chicken or vegetable broth
- A generous pinch of salt
- Warm naan bread to serve
MINT YOGURT SAUCE
- 1 cup whole milk plain yogurt
- 1/4 cup mint leaves, finely chopped
- 1 garlic clove, finely grated
- 2 tablespoons lemon juice
- Pinch salt
Instructions
To make the sauce:
- Combine all ingredients in a small bowl. Cover and set aside in the fridge until you’re ready to use it.
- Heat the oil in a pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes or until the onion is softened. Add the garlic and ginger. Cook for 1 to 2 minutes until softened and fragrant. Add the curry powder and cook, stirring, for 1 minute until fragrant.
- Add carrot, lentils, broth and salt. Bring to a boil. Reduce the heat to medium-low. Cook, covered, for 25 minutes, stirring occasionally, until the carrot and lentils are tender.
- Ladle the soup in batches, into a high-powered blender. Blend until very smooth. Return all the soup back into the same pot to reheat. Taste the soup and add more salt if needed. Ladle the soup into warm bowls. Top individual soups with the yogurt sauce.
- The soup freezes very well too in sealed Tupperware containers. The yogurt sauce doesn’t freeze. Makes about 2 quarts/2 liters – 8 to 9 cups of soup.
Nutrition
Calories: 233kcal | Carbohydrates: 34g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 104mg | Potassium: 761mg | Fiber: 13g | Sugar: 9g | Vitamin A: 18996IU | Vitamin C: 12mg | Calcium: 113mg | Iron: 3mg