Red Curry Carrot & Lentil Soup

Red Curry Carrot & Lentil Soup

Summer soups anyone? This Red Curry Carrot & Lentil Soup is packed with fresh flavours that you will simply adore. Nevertheless, it’s hard to believe we are already in the first day of September. Consequently, soups seem fitting as we transition into fall. I topped my Red Curry Carrot & Lentil Soup with fresh cilantro, green onions and lime wedges.

Without a doubt, when it comes to healthy eating, it’s important to set yourself up for success. This could mean meal planning so that you have all ingredients on hand. Or, this could mean you’re prepping ingredients ahead, which is known as Mise en place. Either way, you are making it easier for your future self to put together a nutritious meal.

Here’s some veggie prepping I did before going on vacation

I absolutely love soups (any time of year) because they’re both versatile and comforting. For this Red Curry Carrot & Lentil Soup, I added carrots for extra vitamin A and because they were super convenient (already pre-chopped and in my freezer.) I also wanted to have the creaminess of coconut milk to complement the red Thai curry paste. The addition of red lentils adds thickness and are protein and fibre powerhouse. Lentils contain magnesium, which is heart healthy because it helps veins and arteries to relax which improves blood flow. I also chose to puree of the soup for added elegance to the meal.

Prepped ingredients for this Red Curry Carrot & Lentil Soup

Serves: 4
Prep Time: 10-20 minutes
Cook time: 40 minutes

Ingredients:

1 medium onion, chopped

4 cloves garlic, crushed (will puree soup later) 

1 tbsp fresh ginger, chopped

½ cup celery, chopped

2 cups carrots, diced 

1 Tbsp canola oil

900mL of vegetable broth

400mL can of coconut milk 

2 Tbsp Red curry paste

Pinch of Kosher salt

Optional: 1 tsp fish sauce (I love it but don’t need it!) 

Garnishes: Green onions, Cilantro, Lime wedges 

Red Curry Carrot & Lentil Soup Directions

1. Chop onion roughly and crush cloves of garlic. This brings flavours out and saves time as we will be pureeing our soup later. 
2. Heat a large soup pot to medium-high and drizzle oil so it warms. 
3. Sauté onions and garlic for about five minutes or until fragrant and onions are translucent. 
4. Add fresh ginger, celery and carrots to the pot and ensure there is enough moisture. May need to drizzle little extra oil. Stir ingredients and sauté for an additional five minutes. 
5. Pour cup of red lentils, soup broth, coconut milk and red curry paste. Optional: Add fish sauce. 
6. Bring soup to a boil, reduce heat to a low simmer. Cover the soup and allow to cook for about 20 minutes. 
7. Allow soup to cool before transferring to a blender or using a hand blender. Caution: The heat of soup can cause a kitchen mess with the heat expanding if trapped in a blender. 
8. Transfer back to pot to warm the soup. 
9. Taste your soup to adjust seasoning as desired. Can add water if you prefer a thinner consistency. 
10. Serve with garnishes of choice. I love fresh cilantro, green onions and lime wedges.

Now it’s your turn! Do you also enjoy soups all year long? Have you tried a Red Thai Curry Soup before? 

Ingredients

• 1 medium onion, chopped
• 4 cloves garlic, crushed (will puree soup later)
• 1 tbsp fresh ginger, chopped
• ½ cup celery, chopped
• 2 cups carrots, diced
• 1 Tbsp canola oil
• 900mL of vegetable broth
• 400mL can of coconut milk
• 2 Tbsp Red curry past (LINK)
• Pinch of Kosher salt (LINK)
• Optional: 1 tsp fish sauce (I love it but don’t need it!)
• Garnishes: Green onions, Cilantro, Lime wedges

Instructions

1. Chop onion roughly and crush cloves of garlic. This brings flavours out and saves time as we will be pureeing our soup later.
2. Heat a large soup pot to medium-high and drizzle oil so it warms.
3. Sauté onions and garlic for about five minutes or until fragrant and onions are translucent.
4. Add fresh ginger, celery and carrots to the pot and ensure there is enough moisture. May need to drizzle little extra oil. Stir ingredients and sauté for an additional five minutes.
5. Pour cup of red lentils, soup broth, coconut milk and red curry paste. Optional: Add fish sauce.
6. Bring soup to a boil, reduce heat to a low simmer. Cover the soup and allow to cook for about 20 minutes.
7. Allow soup to cool before transferring to a blender or using a hand blender. Caution: The heat of soup can cause a kitchen mess with the heat expanding if trapped in a blender.
8. Transfer back to pot to warm the soup.
9. Taste your soup to adjust seasoning as desired. Can add water if you prefer a thinner consistency.
10. Serve with garnishes of choice. I love fresh cilantro, green onions and lime wedges.

Notes

Blender is needed to puree soup

 

source https://betterweightloss.info/red-curry-carrot-lentil-soup/