Ingredients
1 tbsp olive oil
500 g carrots (about 4 large), peeled and sliced
1 yellow onion, chopped
2 garlic cloves, chopped
1 tbsp grated fresh ginger
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tbsp curry powder (optional, for spice)
½ cup (100 g) red lentils, rinsed
2 ½ cups (500 ml) vegetable broth
1 can (400 g / 14 oz) full-fat coconut milk
Juice of 1 lime
Fresh cilantro, to garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add onions and carrots, cooking until the onion turns soft and translucent.
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Stir in garlic, ginger, paprika, and curry powder. Cook for one minute to release the aromas.
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Pour in the vegetable broth and coconut milk. (Reserve 3–4 tablespoons of coconut milk for topping later if desired.)
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Add red lentils and bring to a simmer. Cook for 10–15 minutes, until the lentils and carrots are soft.
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Turn off the heat and blend with an immersion blender until smooth.
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Add lime juice and adjust seasoning to taste.
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Serve warm, topped with a drizzle of coconut milk, a pinch of chili flakes, and fresh cilantro.
Notes
- For extra flavor, roast the carrots before adding them to the soup.
- If the soup becomes too thick, add a splash of broth or water while reheating.
- Adjust spice level by adding more curry powder or chili flakes.
- Prep Time: 15 min
- Cook Time: 15 min