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Red Curry Carrot Lentil Soup

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, lunch
Cuisine Thai
Servings 4

Ingredients
  

  • 1 medium onion chopped
  • 4 cloves garlic crushed
  • 1 tbsp fresh ginger chopped
  • 0.5 cup celery chopped
  • 2 cups carrots diced
  • 1 tbsp canola oil
  • 1 cup red lentils
  • 900 mL vegetable broth
  • 400 mL coconut milk
  • 2 tbsp red curry paste
  • pinch Kosher salt
  • 1 tsp fish sauce optional
  • to taste Green onions for garnish
  • to taste Cilantro for garnish
  • to taste Lime wedges for garnish

Instructions
 

  • Chop onion and crush garlic.
  • Heat oil in a large pot over medium-high heat.
  • Sauté onions and garlic for 5 minutes, or until fragrant and translucent.
  • Add ginger, celery, and carrots to the pot and sauté for an additional 5 minutes.
  • Pour in red lentils, vegetable broth, coconut milk, and red curry paste. Add fish sauce if desired.
  • Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Allow soup to cool before transferring to a blender or using an immersion blender to puree.
  • Transfer soup back to pot and heat through.
  • Taste and adjust seasoning as needed.
  • Serve with green onions, cilantro, and lime wedges.
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