Vegan Creamy Curried Carrot and Lentil Soup

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:

  1. 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. 
  2. 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. 
  3. 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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