How’s this for a dose of sunshine in a bowl? I love making this carrot soup not only in winter, but during the shoulder seasons when carrots are in abundance and I’ve been gardening outside in chilly weather.
Using a food processor to chop the veggies is not necessary for this recipe, but I find it’s easier on the immersion blender later on when the chunks of onion and carrot are smaller to begin with. It also cooks faster this way. If you don’t have an immersion blender, just let the soup come to room temp before transferring to a blender.
Pair this soup with some hearty sourdough bread, pea shoots and extra slices of lemon.
Tips for making curried carrot soup
- Chopping your veggies super fine to begin with helps everything cook faster and is easier on the immersion blender later on.
- If you don’t have an immersion blender, just wait for the soup to come to room temp before blending. Hot liquids expand in the blender which can be dangerous and messy.
- Make a double batch and put half in the freezer. This soup freezes well and will be the only thing you want to eat when that first winter cold strikes.
Curried Carrot Soup
- 1.5 cups red lentils
- 5 cups vegetable broth
- 4 medium carrots
- 1 large yellow onion
- 4 garlic cloves
- Zest & juice of one lemon
- 2 tsp cumin powder
- 1 tsp curry powder
- Chili flakes
- Roughly chop the onion, garlic and carrots and mince them in the food processor. Set a large pot to heat over medium and add a glug of oil. Sautee the veggies until soft, about 10 minutes.
- Add cumin, curry powder and salt and a splash of water to help incorporate. Add vegetable broth and rinsed red lentils.
- Cook until lentils are mushy and have broken apart. Using an immersion blender, blend until soup is smooth and creamy. Add zest and juice of lemon and salt to taste.
- Serve warm with chili flakes and crusty sourdough bread.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.