Red Lentil Curry and Carrot Soup


It is easy to make. It is quick and delicious with a creamy texture. A fantastic anti-inflammatory meal. Red lentils are wonderful! They do not require soaking and cook up in 15 minutes or less.
3 tsp coconut oil

2 medium onions, chopped (2 cups)

1 cup red lentils

3 medium carrots, peeled and roughly chopped (1 cup)

14-oz. can coconut milk

1 bay leaf

3 cloves garlic, minced

1-inch piece fresh ginger, minced

1 Tbs. curry powder, preferably hot

½ cup chopped cilantro


  1. In medium saucepan, heat 2 tsp. oil over medium heat.
  2. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes.
  3. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf.
  4. Cover, and bring to a boil.
  5. Reduce heat, and simmer, partially covered, until lentils are tender, about 15 minutes.
  6. Meanwhile, in small skillet, heat remaining 1 tsp. oil over medium heat.
  7. Add garlic, ginger, curry powder and cilantro.
  8. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
  9. Remove bay leaf. In food processor or blender, puree soup in batches until velvety smooth. Taste, and add a bit more salt if desired.

Serve it warm over brown basmati rice with a shredded veggie slaw.