Name: Thai Curry Carrot Lentil Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Thai
Ingredients: 4 tbsp avocado oil, or other high heat cooking oil; 1 large onion, sliced; 2 tbsp ginger root, minced; 3 tsp cumin; 2 tsp coriander; 2 tsp red curry paste; 1 tsp turmeric; 3 carrots, peeled and sliced; 1 can full fat coconut milk (15 oz); 3 cups low sodium vegetable broth; 1 stalk of lemongrass, remove tough outer leaves and use the tender inside part; 2 tbsp coconut aminos; 1 tbsp rice wine vinegar; 1 tbsp maple syrup; 2 tsp fish sauce (omit if vegan or vegetarian); 1 lime, juiced; 1 1/2 cups red lentils; Optional serving suggestions: brown rice, quinoa or cauliflower rice, avocado, cilantro, coconut/greek yogurt, toasted coconut.

Thai Curry Carrot Lentil Soup

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4.5 from 2 reviews

Warm up from the inside out with this flavorful Thai Curry Carrot Lentil Soup. A filling soup recipe to enjoy for lunch or dinner with plenty of plant-based protein and a full serving of veggies!

Author: Jess Franks
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Cook
Cuisine: Thai
Diet: Vegan

Ingredients

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4 tbsp avocado oil, or other high heat cooking oil
1 large onion, sliced
2 tbsp ginger root, minced
3 tsp cumin
2 tsp coriander
2 tsp red curry paste
1 tsp turmeric
3 carrots, peeled and sliced
1 can full fat coconut milk (15 oz)
3 cups low sodium vegetable broth
1 stalk of lemongrass, remove tough outer leaves and use the tender inside part
2 tbsp coconut aminos
1 tbsp rice wine vinegar
1 tbsp maple syrup
2 tsp fish sauce (omit if vegan or vegetarian)
1 lime, juiced
1 1/2 cups red lentils
Optional serving suggestions: brown rice, quinoa or cauliflower rice, avocado, cilantro, coconut/greek yogurt, toasted coconut.

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Instructions

Sauté ginger and onion in the avocado oil over medium heat until onions are soft, about 5-7 minutes.
Add the spices and curry paste to the pot and continue to cook for another 5 minutes. Season with salt.
Add the carrots to the pot along with the coconut milk and vegetable broth. Add the lemongrass. Season with another pinch of salt.
Bring to a simmer and cook until the carrots are soft, about 15 min. While the soup simmers cook the lentils according to the directions.
Once the carrots are soft, transfer the soup to a high speed blender and blend until smooth. Alternatively, use an immersion blender.
Transfer the blended soup back to the pot and add in the coconut aminos, vinegar, lime juice, maple syrup and fish sauce (if using). Add the lentils and cook on low for another 5 minutes.
Serve with brown rice, quinoa or cauliflower rice, avocado, cilantro, coconut/greek yogurt, toasted coconut.

Find it online: https://www.thehealthymaven.com/thai-curry-carrot-lentil-soup/