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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!

 

Curried Carrot Soup
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Soup
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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  • Tanya

    YUM!

  • Tanya

    Did you use canned lentils or dried lentils?

    • erin

      dried!

  • http://mylittlecelebration.com dana @ my little celebration

    I’m bookmarking this one :D I had a curried chickpea salad last week and have been craving more curry ever since. And I love that this one’s vegan!

  • http://muppyat.blogspot.com/ muppy

    This sounds amazing. 27% is huge. I have been planning my weeks quite specifically and only buying what i need, it really feels great to come to the end of the week and have an empty fridge.

  • http://www.pinchofyum.com Lindsay @ PinchofYum

    Ahhhhhhh! YUM! I have made a curried carrot soup before and absolutely loved it! I need to do it again. Yours looks awesome with the lentils in it!

  • http://boomboomlegume.wordpress.com Jackie Smith

    This looks incredible, thank you so much for sharing it!

  • http://www.bustyoboooty.blogspot.com Lauren

    Just came across your blog. What delicious recipes you have. Can’t wait to check them out!

    -Lauren

    http://www.bustyoboooty.blogspot.com

  • Amy

    I just made this and it was amazing! I had more than 5 carrots to use, so I tweaked the recipe a little, and I reallllly like curry, so I added more in at the end, but this recipe is the bomb! So delicious!!

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  • athursto

    I just made this! It’s great. Had to use chicken stock, but such is life.

  • Hannah

    Do you soak the lentils before making this soup?

    • erin

      I don’t ever soak lentils- they cook up just fine without it!