Have you heard about the zero-packaging grocery store in Austin? I am absolutely in love with this idea (but I also don’t have food allergies nor am I a germaphobe. )  While I’m excited about the store, a statistic in the article made my jaw hit the floor: 27% of all food brought into U.S. Kitchens go to waste..

I can’t even fathom how much food that is and yet I know I’m guilty of it.  I plan menus and go to the store with the intentions of using everything I buy but somehow almost every week, I end up not using everything and it goes to waste..

So today I made a list of all the produce sitting in my refrigerator and built out dishes that focused on individual ingredients.  Today’s dish theme: carrots.  I got these beautiful carrots from the csa and since M doesn’t really care for carrots, I opted for a delicious and easy lunch dish!

 

I’m also attempting to break out of my comfort zone and expand my use of herb and spices beyond my normal rosemary, basil, and oregano!  So I paired my carrots with red lentils (a thickening and color agent), curry powder (a hot blend from the spice shop), and coconut milk.

I haven’t made a soup that tasted this good in a long time (and I used up all my carrots!

 

4.0 from 2 reviews
Curried Carrot Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 tablespoon olive oil
  • ¼ cup green onions
  • 2 cups carrots (4-5 large carrots)
  • ½ cup red lentils
  • 2 teaspoons curry powder
  • 1 teaspoon fresh ginger, minced
  • ¼ teaspoon chili powder
  • 3 cups veggie broth
  • ½ cup coconut milk
Instructions
  1. In a large pot, heat olive oil over medium heat. Finely dice green onions and carrots, throw into pot, and let cook for 3-4 minutes or until carrots begin to soften.
  2. Next, add lentils, curry powder, ginger, and chili powder. Stir and let cook until spices become fragrant, 1-2 minutes. Stir in veggie broth and bring to a boil then reduce to a simmer, cooking until lentils are soft, 10-15 minutes.
  3. Remove from heat and using either an immersion blender or a regular blender, puree until soup is smooth. Return soup back to stove, stir in coconut milk, and heat soup for another two minutes, tasting and adding spices as you like.
 

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