Lentil Curry Soup
This curry lentil soup is packed with plant-based protein, nutrients, and a wonderful curry flavor! Perfect for dipping your favorite bread in!
Ingredients
- 1 tablespoon avocado oil
- ½ onion diced
- 5 garlic cloves minced
- 1 ½ tablespoon ginger
- 1 teaspoon calabrian chili pepper diced less or more depending on desired spice
- 2 cups of carrots sliced into coins
- 3 ½-4 cups vegetable broth
- ¾ cup coconut milk
- 1 cup uncooked lentils
- 1 tablespoon liquid aminos or 2 tablespoon soy sauce
- 1 ½ tablespoon curry powder
- salt to taste
Toppings/Sides
- Fresh lemon juice
- Parsley or cilantro
- Bread if desired
Instructions
- Add oil and diced onion in a pot over medium heat and cook for 3-5 minutes until browned
- Add garlic, ginger, calabrian chili pepper and sautee then add in carrots, salt, veggie broth and coconut milk. Bring to a boil.
- Add in lentils, liquid aminos, and curry powder then stir and reduce heat to low and simmer for 15-20 minutes until the carrots are tender and lentils are cooked. Add in more vegetable broth if mixture is too thick
- Feel free to eat or use an immersion blender (I blended partially)
- Enjoy!