The Power of Carrots
These root vegetables are well-known for helping with eyesight, but don’t underestimate their additional benefits!
Easy
Take advantage of carrot season and make this creamy vegan soup for an easy mid-week dinner.
Ingredients
SERVINGS: 4-6 Serving(s)
- 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.
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