This vegan carrot soup recipe is fast, flavorful and nutritious. In 30 minutes or less, you’ll have a piping hot bowl of savory, spicy, satisfying soup. What could be more perfect for a cold winter’s day? And it’s gluten free, and packed with fiber and protein from red lentils!
Thai Carrot Soup
1 small onion, chopped
2 garlic cloves, coarsely chopped
1” X 1” piece of fresh ginger, peeled and chopped
Red pepper flakes, to taste
2 Tbsp olive oil
3 ½ cups chopped carrots
10 ounce package of frozen butternut squash
3 cups broth (fake chicken or vegetable)
13.5 ounce can of lite coconut milk
½ cup red lentils
3-4 Tbsp Thai red curry paste (I used Thai Kitchen)
⅓-½ cup fresh orange juice
2-3 Tbsp lime juice
½ cup chopped fresh cilantro
1. In a large, heavy pot or dutch oven, add onions, garlic, ginger, red pepper flakes and olive oil over medium heat for 3-5 minutes, or until onions are translucent. Add carrots and butternut squash, and sauté for another 3 minutes. Stir occasionally.
2. Add broth, coconut milk, lentils and red curry paste to the pot. Bring to a boil, and then, turn down to low heat, cover and simmer for 20 minutes or until carrots are very soft.
3. Using an immersion blender or using a standard blender, blend the soup until it is smooth. If you use a standard blender, return the soup to the pot once it is smooth.
4. Stir in the orange juice, lime juice and cilantro. Taste and adjust seasonings, if needed (ie more lime juice? Salt?). Serve with fresh cilantro or red pepper flakes.