Simple ingredients like carrots, onions, and celery lend nourishing qualities to this soup from the Dreena’s Kind Kitchen cookbook. Serve with rustic bread and vegan butter for a hearty meal.
What you need:
3 tablespoons plus 4 cups water, divided
4 cups sliced carrot
1 cup chopped onion
1 cup chopped celery
1½ tablespoons curry powder
1¼ teaspoons salt
¼ teaspoon ground allspice
⅛ teaspoon chipotle powder
1 cup red lentils, rinsed and drained
1 cup canned coconut milk
4 tablespoons lime juice
5 tablespoons chopped fresh cilantro, for serving
What you do:
- Into a large soup pot over medium-high heat, add 3 tablespoons water. Add carrots, onion, celery, curry powder, salt, allspice, and chipotle powder. Cook for 8 minutes, until onion and carrot have softened, adding more water if needed.
- Add lentils, 4 cups water, and coconut milk, and stir. Increase heat to high to bring soup to a boil, and then reduce heat to low. Cover and simmer for 15 to 20 minutes, stirring once halfway through, until lentils are fully softened.
- Add lime juice. Using an immersion blender, blend soup to desired consistency. Divide soup into bowls and serve sprinkled with cilantro.
Photo credit: Dreena Burton