Curried Carrot Lentil and Edamame Soup Great Winter Soup
Warm up your winter evenings with this vibrant and nourishing Curried Carrot Lentil and Edamame Soup! Packed with cozy spices like curry powder, cumin, and turmeric, this creamy soup boasts layers of rich, aromatic flavors. Sweet carrots, protein-packed red lentils, and tender edamame come together in a velvety base made with coconut milk and vegetable broth, creating a hearty yet healthy meal. A touch of ginger and garlic add a zesty kick, while freshly squeezed lemon juice brightens the dish. Ready in under an hour and perfect for meal prep, this gluten-free and plant-based recipe is an ideal comfort food for chilly nights. Serve it with a sprinkle of fresh cilantro for an elegant finish, and enjoy a bowl of warmth and wellness in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 4 large, peeled and chopped carrots
- 1 cup, rinsed red lentils
- 1 cup frozen shelled edamame
- 5 cups vegetable broth
- 1 cup, full-fat coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon (freshly squeezed) lemon juice
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the carrots, curry powder, cumin, turmeric, and coriander. Stir well to coat the carrots with the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the carrots are tender.
Add the red lentils and continue to simmer for another 10 minutes, stirring occasionally to ensure the lentils do not stick to the bottom.
Stir in the frozen edamame and simmer for 5 more minutes.
Remove the pot from the heat and use an immersion blender to puree the soup until creamy and smooth. Alternatively, blend the soup in batches in a countertop blender, then return it to the pot.
Stir in the coconut milk and season with salt and black pepper to taste.
Finish the soup with a squeeze of fresh lemon juice and adjust seasonings as needed.
Serve hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7465 mg | 325% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 61.0 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5187 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
