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Carrot, Butternut, Kale and Lentil 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.