Curried Carrot And Lentil Soup. It’s soup season everybody!

October 4, 2012

I love Fall. The flavors, the weather, the spices…It’s just such an exciting time when you start to make lots of braises, stews and soups. It’s comfort season. Time to put away the shorts and tanks and to whip out the muumuus and onesies šŸ˜‰ I can’t even write that with a straight face. LOL!

Ā This is my first official soup of the season. I hope you enjoy. I love this soup because it is spicy, rich, filling and has lots of vegetables…plus, it is so easy to make.


2 tablespoons extra virgin olive oil

1 large yellow onion, roughly chopped

1 head of fennel, roughly chopped

3 carrots, peeled and roughly chopped

1 tablespoon fresh ginger, finely choppedĀ 

1 cup lentils

1 tsp curry powder

1 tsp ground coriander

1 tsp ground cumin

6 cups low sodium vegetable stock/chicken stock/ or water

1 tablespoons tomato paste

cilantro to garnish

salt and pepper to taste


In a large pot heat up the olive oil and saute the onions, fennel, carrots and ginger. Season well with salt and pepper and saute on medium heat for 5 minutes. Add the lentils in with the curry powder, ground coriander, and cumin. Saute for another couple of minutes. It should smell very aromatic and there should be a little color on the vegetables. Pour the stock in with the tomato paste and stir well, check the seasoning. Cover and bring to a boil on high. Once boiling turn down the heat and simmer with the lid on for 35-40 minutes. Don’t forget to stir every 10 minutes. The lentils should be tender and the soup will thicken. Serve hot with fresh cilantro on top.

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