Curried Carrot & Red Lentil Soup

Last week we had a couple very warm days, and of course the opposite, a few cool days. When you live in the Midwest, you get used to talking about the weather. I understand weather related conversations are highest here in Minnesota.

So true! The weather here is constantly a guessing game! In fact, last Wednesday I started out in layers, turned my heat on in my car before I left for the gym, but by late afternoon, I was in sleeves and my windows were wide open again!

I love opening up my windows in the spring. That wonderful spring air is amazing and so refreshing. This year because our winter seemed to last forever… our spring was SHORT. To be honest, it felt like we skipped it totally and went right into summer.

Along with this weather comes the fresh spring produce. Asparagus, carrots, greens, beets, and fresh herbs. There’s so much to be done with these vegetables and I have certainly been busy in my kitchen lately. I find it invigorating to create colorful spring dishes.

Last week I hosted a gathering for some friends where I served two new spring soups. They were both a huge hit. Since I am beginning another 5 day reset this week, I’ll start with this Curried Carrot and Red Lentil soup since it’s reset friendly. Don’t you worry, if you were hoping for the Spring Green Minestrone, it’s coming soon.

I love seeing green topped carrots at the market. Why…it just means more greens to try in my smoothies! Most often we think of carrots as things we use for a veggie dip or snack. Not me. Carrots make great main course dishes, soups, and smoothies too!

This soup is so easy, delicious, and can be made all in one pot! It’s made extra creamy by using red lentils and coconut milk. I used store bought curry, but if you make your own, even better! Best of all, this soup is gluten-free and vegan. Sever over fresh spinach if desired.

ENJOY

CURRIED CARROT & RED LENTIL SOUP

INGREDIENTS

1 tablespoon olive oil or coconut oil
1/4 cup scallions (diced)
1 leek sliced, white and light green parts
4 cups carrots (about 4 to 5 large carrots))
1 cup dried red lentils
2 teaspoons curry powder
1 to 2 teaspoon fresh ginger (minced)
6 cups bone broth
1 can coconut milk (full fat)
1/4 teaspoon salt (to taste)

DIRECTIONS:

In a large pot, heat olive oil or coconut milk over medium heat. Add scallions, leeks, & carrots. Let cook for 4 to 5 minutes or until carrots begin to soften.
Next, add lentils, curry powder, ginger. Stir and let cook until spices become fragrant, 1 to 2 minutes. Stir in bone broth and bring to a boil then reduce to a simmer, cooking until lentils are soft, 10 to 15 minutes.
Remove from heat and using either an immersion blender or a regular blender, puree until soup is smooth. Return soup back to stove, stir in coconut milk, and heat soup for another few minutes, adding spices and salt to taste.

[reminder]How’s your spring/summer going? What’s your favorite spring veggie? Are you a soup fan year round like me? [/reminder]