Easy substances like carrots, onions, and celery lend nourishing qualities to this soup from the Dreena’s Variety Kitchen cookbook. Serve with rustic bread and vegan butter for a hearty meal.
What you want:
3 tablespoons plus 4 cups water, divided
4 cups sliced carrot
1 cup chopped onion
1 cup chopped celery
1½ tablespoons curry powder
1¼ teaspoons salt
¼ teaspoon floor allspice
⅛ teaspoon chipotle powder
1 cup pink lentils, rinsed and drained
1 cup canned coconut milk
4 tablespoons lime juice
5 tablespoons chopped contemporary cilantro, for serving
What you do:
- Into a big soup pot over medium-high warmth, add 3 tablespoons water. Add carrots, onion, celery, curry powder, salt, allspice, and chipotle powder. Prepare dinner for 8 minutes, till onion and carrot have softened, including extra water if wanted.
- Add lentils, 4 cups water, and coconut milk, and stir. Enhance warmth to excessive to convey soup to a boil, after which scale back warmth to low. Cowl and simmer for 15 to twenty minutes, stirring as soon as midway by, till lentils are totally softened.
- Add lime juice. Utilizing an immersion blender, mix soup to desired consistency. Divide soup into bowls and serve sprinkled with cilantro.
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