CURRIED CARROT & LENTIL SOUP
This spicy vegetable soup is super low in fat and calories. Serve with a dollop of cooling yogurt and fresh coriander
Provided by Sara Buenfeld
Categories Lunch
Time 30m
Number Of Ingredients 10
Steps:
- Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.
- Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.
Nutrition Facts : Calories 146 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
CURRIED LENTIL SOUP WITH CARROTS
I love the spices in this. Just a little bit hot, with the flavor of curry that I love. It warms me up inside. I'm always watching my pepper plants which I brought indoors over the winter to see if they have a few peppers on them to put in something like this. My Thai dragon plants have been giving me peppers all along (with a little help!) When I run a little low, I like to visit the Asian grocer for a big pack of green chillis (which are almost just as good), but I like the red ones best.
Provided by PalatablePastime
Categories Lentil
Time 8h35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Sort lentils and rinse under cold water.
- Cook onions in oil in skillet until tender.
- Add the garlic, turmeric, cumin seeds, salt, pepper, chopped chillis, and cook until spices are just aromatic.
- Place mixture into crockpot, along with the tomatoes (with their juice), carrots, lentils, lemon juice, and broth, stirring to mix thoroughly.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours or until vegetables are tender.
- Add coconut milk, and cook on HIGH for an additional 20 minutes.
- Serve garnished with cilantro.
Nutrition Facts : Calories 669.6, Fat 28.3, SaturatedFat 20.4, Sodium 1058.9, Carbohydrate 84.4, Fiber 15.4, Sugar 11.9, Protein 29.1
CURRIED CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield Up to 6 (1 1/2 cup) servings
Number Of Ingredients 11
Steps:
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
CURRIED CARROT, LENTIL AND EDAMAME SOUP (GREAT WINTER SOUP!)
I found this in the November 2009 issue of Alive magazine and have been making it regularly all year. Very tasty, very healthy and total comfort food on a cold winter night! It's fairly easy and quick to make and will make 4-6 good-sized bowls so everyone can cuddle up with one :)
Provided by Chef Kirsten 1
Categories Lentil
Time 20m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan on medium heat. Add ginger, garlic and onion; saute for five minutes or until soft and translucent.
- stir in curry paste and 1 cup of stock to blend. Add carrots and crushed red pepper. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.
- Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until lentils are tender. Stir in cilantro, salt and pepper.
- Spoon into individual serving bowls and serve with naan and sour cream, if desired.
Nutrition Facts : Calories 259.3, Fat 4.1, SaturatedFat 0.6, Sodium 336.1, Carbohydrate 42.8, Fiber 17.7, Sugar 7.1, Protein 14
CURRIED LENTIL SOUP
Curry gives a different taste sensation to this chili-like soup. It's delicious with a dollop of sour cream. My family welcomes it with open arms-and watering mouths. -Christina Till, South Haven, Michigan
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.
Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
CURRIED LENTIL SOUP
Provided by Molly Wizenberg
Categories Soup/Stew Vegetarian High Fiber Dinner Lunch Curry Chickpea Lentil Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
- Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
- Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
- Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
INSTANT POT CURRIED CARROT RED LENTIL SOUP
Love this souper - err, super - simple recipe! Sweet carrots, aromatic curry spices, a bite of ginger, all pureed with red lentils for a creamy and hearty soup that's on the table in minutes.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Saute onion for 5 minutes
- Hit the "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.
- Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
- Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer for 10 minutes.
- The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to "venting" - a little at a time at first.
- Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.
- Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.
Nutrition Facts : Calories 190 kcal, Sugar 5 g, Sodium 629 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 32 g, Fiber 14 g, Protein 11 g, ServingSize 1 serving
CURRIED CARROT SOUP
Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).
Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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CURRIED CARROT AND LENTIL SOUP - LAZY CAT KITCHEN
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5/5 (1)Category Salads And SoupsCuisine FusionCalories 363 per serving
- OPTIONAL: Pre-heat the oven to 200° C / 400° F. Scrub carrots clean, cut them in half lengthwise and chop into 3 cm pieces. Place on a baking tray, coat 1 tbsp of olive oil, sprinkle with salt and 1 tsp of cumin. Roast until tender - around 30 minutes. You can also skip this step and simmer the carrots in stock with lentils later on.
- Heat the remaining 2 tbsp of oil in a pot and add in the onion. Cook it gently for a few minutes until softened. Add chopped garlic and grated ginger. Keep on stirring the mixture frequently so that the garlic doesn’t burn.
- Add ground spices (garam masala, cumin and chilli) and coat onion-garlic-ginger mixture in them. Fry spices off for two minutes to release their aromas, stirring frequently.
- If you have skipped the first step, add chopped carrots and pour enough stock to immerse them. Simmer (covered) for about 15 mins and then add rinsed red lentils. Simmer for another 15 minutes until lentils are carrots and lentils are soft. If you roasted your carrots in the over, simply cook lentils in stock until soft and add roast carrots before blending.
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5/5 (1)Estimated Reading Time 1 min
- Begin by grating ginger and crushing garlic into a large pot. Dice onions and add to the pot. Season with kosher salt. Add curry powder and cook mixture with a little water until fragrant.
- Peel and chop carrots into small pieces, then add to the pot. Rinse and drain lentils before adding to the pot. Add water and vegetable stock and bring to a boil.Once boiling, reduce to a simmer and allow to simmer with the lid on or partially on, for approximately 15-20 minutes.
- Remove from heat and allow to cool (approximately 10-15 minutes). For creamy texture, blend on high until uniform.
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