Curried Lentil Soup With Carrots Recipes

INSTANT POT CURRIED CARROT RED LENTIL SOUP

Instant Pot Curried Carrot Red Lentil Soup image

Love this souper - err, super - simple recipe! Sweet carrots, aromatic curry spices, a bite of ginger, all pureed with red lentils for a creamy and hearty soup that's on the table in minutes.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
1/2 medium onion (diced) (about 1 cup)
1 tablespoon grated peeled fresh ginger (about 1 pinky-size piece ginger)
1 tablespoon curry powder
2 cups baby carrots or about 4 medium carrots (peeled and diced large) (about 2 cups total)
4 cups low-sodium vegetable broth
3/4 cup dried split red lentils (rinsed well)
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
Fresh cilantro
Coconut milk
Smoked paprika
Cayenne pepper

Steps:

Saute onion for 5 minutes
Hit the "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.
Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer for 10 minutes.
The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to "venting" - a little at a time at first.
Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.
Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.

Nutrition Facts : Calories 190 kcal, Sugar 5 g, Sodium 629 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 32 g, Fiber 14 g, Protein 11 g, ServingSize 1 serving

CURRIED LENTIL SOUP WITH CARROTS

Curried Lentil Soup with Carrots image

I love the spices in this. Just a little bit hot, with the flavor of curry that I love. It warms me up inside. I'm always watching my pepper plants which I brought indoors over the winter to see if they have a few peppers on them to put in something like this. My Thai dragon plants have been giving me peppers all along (with a little help!) When I run a little low, I like to visit the Asian grocer for a big pack of green chillis (which are almost just as good), but I like the red ones best.

Provided by PalatablePastime

Categories Lentil

Time 8h35m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups red lentils
1 tablespoon vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
2 teaspoons turmeric
2 teaspoons cumin seeds
1 teaspoon salt
1/2 teaspoon black pepper
1 -2 small hot red chili pepper, seeded,and chopped
1 (28 ounce) can diced tomatoes, undrained
2 carrots, finely diced
1 tablespoon lemon juice
6 cups vegetable broth (chicken broth may be substituted)
1 (14 ounce) can unsweetened coconut milk
2 -3 tablespoons chopped cilantro

Steps:

Sort lentils and rinse under cold water.
Cook onions in oil in skillet until tender.
Add the garlic, turmeric, cumin seeds, salt, pepper, chopped chillis, and cook until spices are just aromatic.
Place mixture into crockpot, along with the tomatoes (with their juice), carrots, lentils, lemon juice, and broth, stirring to mix thoroughly.
Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours or until vegetables are tender.
Add coconut milk, and cook on HIGH for an additional 20 minutes.
Serve garnished with cilantro.

Nutrition Facts : Calories 669.6, Fat 28.3, SaturatedFat 20.4, Sodium 1058.9, Carbohydrate 84.4, Fiber 15.4, Sugar 11.9, Protein 29.1

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