Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.
Step 2
Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.
Step 3
Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.
Step 4
Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute.
Step 5
Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.
Your folders
howsweeteats.com
5.0
(24)
25 minutes
Your folders
loveandlemons.com
Your folders
myrecipes.com
3.5
(2)
Your folders
wellplated.com
4.3
(55)
45 minutes
Your folders
thewickednoodle.com
4.6
(10)
1 hours, 5 minutes
Your folders
parade.com
15 minutes
Your folders
washingtonpost.com
3.8
(17)
Your folders
greenvalleykitchen.com
4.5
(4)
40 minutes
Your folders
bonappetit.com
4.7
(24)
Your folders
twospoons.ca
40 minutes
Your folders
cooking.nytimes.com
5.0
(467)
Your folders
tastingtable.com
4.8
(52)
30 minutes
Your folders
cookieandkate.com
4.9
(155)
50 minutes
Your folders
cupfulofkale.com
4.7
(6)
50 minutes
Your folders
cookieandkate.com
4.9
(304)
50 minutes
Your folders
cookieandkate.com
4.9
(219)
50 minutes
Your folders
fittoservegroup.com
4.3
(4)
1 hours
Your folders
budgetbytes.com
4.9
(51)
40 minutes
Your folders
joythebaker.com
4.3
(3)
35 minutes