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Curried Lentil and Carrot Soup
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Curried Lentil and Carrot Soup

Ingredients

  • 2 tbsp avocado oil
  • ½ onion, finely chopped
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp harissa paste
  • 1½ tsp yellow curry powder
  • ½ tsp ground turmeric
  • 1 tsp ground coriander
  • 2 carrots, peeled and thinly sliced
  • 1 cup dry red lentils, rinsed
  • 5 cups low sodium vegetable broth
  • 1 tsp salt
  • ¼ cup tahini
  • 1 tbsp fresh lemon juice
  • Fresh herbs
  • Pumpkin seeds

Instructions

  • Heat oil in a large dutch oven over medium heat.
  • Add chopped onions and shallot and cook until fragrant and softened.
  • Stir in garlic, harissa paste, curry powder, turmeric and coriander and cook for about 2 minutes. 
Add carrots, stir and cook for a few minutes.
  • Add lentils, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to a gentle simmer. Cook until carrots are tender, about 30 minutes.
  • Add tahini and stir to combine.
  • Using a hand blender, blend the soup until smooth. If the soup is too thick, add ½ cup water.
  • Stir in lemon juice.
  • Serve with herbs, pumpkin seeds and crispy croutons.