Curried Carrot & Lentil Soup

I had a whole bunch of carrots in my fridge from a food box purchase, and so I decided to make something savory and filling for lunch to use them up. This soup recipe is very tasty as is, although if you prefer a creamier version feel free to add in some coconut milk at the end.

As always with my recipes this is a large batch, so if you are making soup for just one meal (and don’t want enough for leftovers or freezing) please cut it in half.

Ingredients:

12 cups water
10 cups carrots, peeled and chopped (approx. 4 lbs)
2 cups split red lentils (450 grams)
1 medium onion, diced
10 tsp curry powder
6 tsp onion powder
4 tsp himalayan salt
2 tsp ground ginger

*Optional

4 cups coconut milk (2 cans)

Preparation:

In a large pot, add in all ingredients (*except for milk) and bring to a boil. Simmer 30 minutes. Remove from heat. With a hand-held blender, blend until smooth. Garnish with fresh cilantro and ground black pepper. Enjoy!

*If adding coconut milk, add this in before you blend (lighter soup pictured below).