Curried Carrot Red Lentil Soup

Method

1. 1. Sauté Aromatics:
      • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook for another minute until fragrant.
   2. Add Carrots and Lentils:
      • Add the chopped carrots and rinsed red lentils to the pot. Stir well to combine with the onions and garlic.
   3. Add Spices:
      • Sprinkle curry powder, ground cumin, and ground turmeric over the vegetables and lentils. Stir to coat the ingredients with the spices.
   4. Pour in Broth:
      • Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the carrots and lentils are tender.
   5. Blend the Soup:
      • Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, you can blend only part of the soup and leave some chunks.
   6. Add Coconut Milk:
      • Stir in the coconut milk, and let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
   7. Serve:
      • Ladle the curried carrot red lentil soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side for a burst of citrusy freshness.

   Pro Tips

   • Lentil Texture: For a smoother soup, blend the lentils completely. For a heartier texture, blend half and leave the rest chunky.
   • Spice Balance: Adjust the spice level to your preference. Add a pinch of chili powder for a subtle heat or extra curry powder for a bolder flavor.
   • Garnish Creativity: Experiment with garnishes like toasted coconut flakes or a drizzle of yogurt for added texture and taste.
   • Make It Ahead: This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for a quick and satisfying meal.

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