It snowed all day yesterday, so I made a big pot of Carrot, Butternut, Kale and Lentil Soup. A big pot of soup on the stove makes a snow day feel a lot better. I like to make big batches of soup and freeze the extra for another day.  It makes the effort so worthwhile. I freeze soup in wide-mouth jars (leaving space at the top for expansion when it freezes). It’s important that the soup must be completely cooled before freezing. 

This one was a result of a bag of organic carrots, leftover butternut squash, the last of a bunch of kale all bulked up with red lentils. It’s a hearty and healthy vegan soup.

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5 from 2 votes

Carrot, Butternut, Kale and Lentil Soup

Course Soup

Ingredients

• 1 medium onion chopped
• 2 tbsp olive oil
• 1 clove garlic minced
• 1 tsp curry powder
• ½ tsp ground cumin
• ½ tsp ground coriander
• 5 cups carrots peeled and sliced
• 2 cups butternut peeled and cubed
• 4 cups low sodium vegetable broth
• 2 cups water
• 1 cup red lentils rinsed
• 3 cups kale chopped
• 2 tbsp lemon juice
• 1 tsp sea salt
• Freshly ground black pepper to taste

Instructions

• Heat oil in a large Dutch oven and sauté the onions over medium heat until soft. Add garlic and cook until fragrant. Add curry powder, cumin and coriander. Stir well and cook for 2 minutes. Add carrots and butternut, stir well and cook for a few minutes.
• Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon.
• Bring to a boil over high heat, then reduce the heat to a gentle simmer. Cook for 20 minutes.
• Remove from heat and use a hand blender to purée the soup until smooth. 
• Return pot to the heat and add the lentils and kale. 
• Simmer for 15 minutes until lentils are cooked and soup has thickened. Stir in lemon juice and season with salt and pepper.