Carrot and lentil soup| A Delicious Way to Keep Warm
Nature's Choice / Recipes / Carrot & Lentil Soup

Carrot & Lentil Soup

2 May 2018

Diets Description:
  • Lacto vegetarian

AuthorNature's ChoiceCategoryDifficultyIntermediate

Ingredients
 2 tbsp Nature’s Choice Coconut Oil
 1 Onion (Finely chopped)
 1 tsp Fresh Ginger (Grated)
 1 Clove Garlic (Minced)
 4 tbsp Low Sodium Red Curry Paste
 1 ½ cups Carrots (Grated)
 1 Red Bell Pepper (Chopped)
 2 Tomatoes (Diced)
 1 cup Nature’s Choice Red Lentils (Rinsed with cold water)
 4 cups Water
 1 tbsp Lime Juice
 ¾ cup Coconut Milk (or Nature’s Choice Coconut Milk Powder)

Method
1

Heat coconut oil over medium heat in a large stockpot.

2

Add onion and ginger and cook for 2-3 minutes.

3

Add garlic and red curry paste and cook 2-3 minutes until garlic becomes fragrant.

4

Stir in grated carrot, bell pepper, and tomatoes. Cover and cook over medium heat for 5-10 minutes, stirring occasionally.

5

Add lentils and water to stock pot and bring to a boil. Reduce heat and simmer for 15 minutes until lentils become tender.

6

Stir in coconut milk and lime juice. Bring to a quick boil.

7

Garnish with chopped basil, vegan yogurt, whipped coconut cream, and/or red pepper flakes and serve.

 

Ingredients

Ingredients
 2 tbsp Nature’s Choice Coconut Oil
 1 Onion (Finely chopped)
 1 tsp Fresh Ginger (Grated)
 1 Clove Garlic (Minced)
 4 tbsp Low Sodium Red Curry Paste
 1 ½ cups Carrots (Grated)
 1 Red Bell Pepper (Chopped)
 2 Tomatoes (Diced)
 1 cup Nature’s Choice Red Lentils (Rinsed with cold water)
 4 cups Water
 1 tbsp Lime Juice
 ¾ cup Coconut Milk (or Nature’s Choice Coconut Milk Powder)

Directions

Method
1

Heat coconut oil over medium heat in a large stockpot.

2

Add onion and ginger and cook for 2-3 minutes.

3

Add garlic and red curry paste and cook 2-3 minutes until garlic becomes fragrant.

4

Stir in grated carrot, bell pepper, and tomatoes. Cover and cook over medium heat for 5-10 minutes, stirring occasionally.

5

Add lentils and water to stock pot and bring to a boil. Reduce heat and simmer for 15 minutes until lentils become tender.

6

Stir in coconut milk and lime juice. Bring to a quick boil.

7

Garnish with chopped basil, vegan yogurt, whipped coconut cream, and/or red pepper flakes and serve.

Carrot & Lentil Soup

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