Curried Red Lentil and Carrot Soup | Connie Costello Health Coach

Curried Red Lentil and Carrot Soup

Don’t’ let the word spicy dissuade you for you can always control this. The recipe yields a soup that’s bursting with flavor but not too spicy. The chipotle powder adds a distinct smoky flavor and it’s full of anti-inflammatories. Turmeric is perhaps the most powerful anti-inflammatory spice known to man.



  • Serves 4
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 3 teaspoons curry powder
  • ½ teaspoon turmeric
  • 1/8 teaspoon chipotle powder
  • 1 ¼ cups dried red lentils
  • 5 medium carrots, sliced into ½ inch rounds
  • 2 tablespoons fresh lime, juiced
  • ¼ cup cilantro leaves, chopped
  • 7 cups vegetable broth, water or combination

In a large saucepan, heat oil over medium temperature, add onion and cook stirring occasionally until softened, about 4 minutes. Stir in curry, turmeric and chipotle and cook for 1 minute longer. Add lentils and 7 cups water. Bring to a boil and cook partially covered for 20 minutes. Add carrots and continue cooking, partially covered for an additional 15 minutes.

Add soup to a blender and puree. Return to saucepan and reheat if needed. Stir in lime juice, cilantro and season with salt and pepper. Add more liquid if too thick.

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