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creamy curried carrot, ginger and red lentil soup


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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

Cost: $2.30 /serving


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Step 1

In a medium-sized pot, heat the oil over medium heat. Sauté the onions until translucent, about 3 minutes. Add in the garlic, ginger and curry powder. Stir for briefly, until fragrant.

Step 2

Pour in soup stock, scraping the bottom of the pot. Add in the carrots and lentils. Bring to a boil over high heat, then reduce to a simmer for 15 minutes or until the lentils are soft. Remove from heat. Stir in the coconut milk and lemon juice.

Step 3

Blend in batches if using a stand blender, or use an immersion blender. Add salt and pepper, to taste. Serve with a swirl of coconut milk or a dollop of unsweetened vegan yogurt. Enjoy!

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