Vegan Carrot, Lentil + Fresh Ginger Soup with Coconut Milk
This carrot, lentil + fresh ginger soup is rich and creamy with coconut milk and so incredibly flavourful - with just 9 ingredients! - because I’ve used store bought Thai red curry paste instead of an assortment of spices. Ready in 30 minutes!
Equipment
- immersion blender
Ingredients
- 2 tablespoons avocado oil or extra virgin olive oil
- 1 pound carrots scrubbed and chopped
- 1 medium yellow onion finely chopped
- 2 inch piece fresh ginger about 1 heaping tablespoon chopped
- 2 tablespoons Thai red curry paste I like AROY-D
- 4 cups water
- 2 cups coconut milk
- 1 tablespoon Better than Bouillon Vegetarian Chicken OR 1 teaspoon (5 mL) salt
- ¾ cup dry red lentils
- 1 lime juiced
- 1 tablespoon maple syrup optional
Optional Toppings
- ½ cup salted peanuts chopped
- ½ cup cilantro finely chopped
- 1 Thai red chili sliced...careful! It's HOT.
Instructions
- Heat oil in a large pot over medium heat, then saute the onion and carrot until the onion is glossy, golden and translucent, about 10 minutes. Then add the curry paste and ginger and stir constantly for a minute.
- Add the water and coconut milk, bring it to a boil on high and then add the lentils and Better than Bouillon (or salt). Stir well, reduce heat back to medium and let that bubble away until the red lentils have fully softened, about 10 - 15 minutes.
- Remove from heat and then puree with an immersion blender until that soup is silky smooth. Now taste it. Is it perfect? You’re done! Need a little boost? Add the juice of a lime and taste again. Need more? Try a tablespoon of maple syrup.
- Top as desired - or don't! - and serve on it's own or with some nice flatbread or sourdough.
Video
Notes
Leftovers keep for 3-4 days in the fridge or in the freezer for a month.