Red Lentil Carrot Soup

Take advantage of carrot season and make this creamy vegan soup for an easy mid-week dinner. Photo by Amy Robb.

Serves 4-6

Ingredients

2 tablespoons coconut oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 teaspoon grated ginger

1 tablespoon red curry paste

1 tablespoon salt

1 cup red lentils, washed

4 cups water or vegetable stock

1-1/2 cups carrots, grated

1 cup red pepper, chopped

1 cup coconut milk

2 cups chopped spinach, or other leafy greens

1/4 cup chopped cilantro

Instructions

In a large pot, sauté onions, garlic, celery and ginger in coconut oil for about 5 minutes. Add curry paste and salt. Sauté for 2 minutes, until curry starts to become fragrant. Add lentils and

water/vegetable stock, then simmer for 30 minutes, or until lentils are soft. Remove soup from pot and blend with 1 cup shredded carrot and red pepper.

Return blended mix to the pot. Add coconut milk, spinach or other greens and remaining 1/2 cup shredded carrots. Simmer for 5 minutes, or until spinach is wilted. Garnish with cilantro, then season with salt and pepper to taste. Serve hot.