Golden Carrot and Curry Soup
35 minutes·Serves 4
This carrot soup is one that looks good and is good for you. Loaded with beta carotene, it includes protein, too, and the generous helping of greens is your permission to confidently decline that side salad. If you want to play with the recipe, swap in coconut oil for the olive oil and light coconut milk for the plant-based milk for a mild coconut-y flavor.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium sweet potato, peeled, chopped
- 3 large carrots, peeled, sliced
- 1 ½ teaspoons salt, divided
- 5 garlic cloves, minced
- 2 tablespoons curry powder
- ½ teaspoon ground cinnamon
- 1-inch piece (1 tablespoon) fresh ginger, grated
- 5 cups vegetable broth
- ¾ cup lentils, rinsed
- ½ cup unsweetened, unflavored plant-based milk (almond, cashew or soy)
- ½ teaspoon freshly ground black pepper
- 1 squeeze lemon juice
- 2 to 3 cups packed chopped fresh spinach
Serving suggestion
Toasted pumpkin seeds
Instructions
- 1Sauté the oil, onion, sweet potato, carrots, and 1 teaspoon salt in a large soup pot over medium heat for 8 minutes. Add the garlic, curry, cinnamon, and ginger and sauté for 1 more minute.
- 2Add the broth, lentils, and the remaining ½ teaspoon salt and bring to a boil over high heat. Lower the heat and simmer until the sweet potatoes and carrots are soft, about 20 minutes.
- 3Stir in the plant-based milk. Taste and add salt, black pepper, and a squeeze of lemon juice.
- 4Add the spinach, one handful at a time, and stir until it wilts, about 1 minute. Use an immersion blender to get the consistency you want.
- 5Serve topped with a sprinkle of toasted pumpkin seeds.
Easy Ingredient Swaps
↔Coconut oil for the olive oil
↔One cup chopped butternut squash for the sweet potato
↔Light coconut milk for the plant-based milk
↔Chopped kale or collard greens for the spinach
Love this recipe?
All 87+ recipes with hand-drawn illustrations in the print cookbook.
Buy The One & Done Cookbook