Ingredients
The following ingredients have 2 Servings
- 1 tablespoon olive oil
- 1/4 cup scallions (diced)
- 2 cups carrots (diced (about 4 to 5 large carrots))
- 1/2 cup dried red lentils
- 2 teaspoons curry powder (see note)
- 1 teaspoon fresh ginger (minced)
- 3 cups veggie broth
- 1/2 cup coconut milk
- 1/4 teaspoon salt (to taste)
Instruction
- In a large pot, heat olive oil over medium heat. Add scallions and carrots. Let cook for 4 to 5 minutes or until carrots begin to soften.
- Next, add lentils, curry powder, ginger. Stir and let cook until spices become fragrant, 1 to 2 minutes. Stir in veggie broth and bring to a boil then reduce to a simmer, cooking until lentils are soft, 10 to 15 minutes.
- 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 few minutes, adding spices and salt to taste.
