I know, it doesn’t really seem like soup weather right now, but hear me out! This soup can be served hot or chilled, and is a great way to get a lot of cooking out of the way at once so you don’t have to spend as much time in your hot kitchen! I batch cook about 4 servings of this soup and keep it in my fridge or you could freeze it for later! I hope you enjoy this recipe as much as I do!
Vegan, oil and gluten-free
- 2 red onions, diced
- 4 cloves garlic, crushed
- 1 large knob ginger, peeled and grated (comes out to roughly 1/4 cup grated ginger)
- 4 teaspoons curry powder
- Kosher salt
- 8 carrots
- 1 and 1/4 cups dry red lentils, rinsed and drained
- 2 cups water
- 4 cups vegetable stock
- Paprika, plain no sugar-added yogurt (or vegan yogurt), black pepper, and some cilantro
- Begin by grating ginger and crushing garlic into a large pot. Dice onions and add to the pot. Season with kosher salt. Add curry powder and cook mixture with a little water until fragrant.
- Peel and chop carrots into small pieces, then add to the pot. Rinse and drain lentils before adding to the pot. Add water and vegetable stock and bring to a boil.
Once boiling, reduce to a simmer and allow to simmer with the lid on or partially on, for approximately 15-20 minutes.
- Remove from heat and allow to cool (approximately 10-15 minutes). For creamy texture, blend on high until uniform.
- Serve with rice, avocado toast, or quinoa!