The Easiest Vegan Curry Lentil Soup
Soups
Ingredients
2 teaspoons olive oil
¼ of a large onion, diced
2 carrots, diced
1 large clove garlic, minced
1 cup lentils
1¼ teaspoon curry powder (up to 2 teaspoons if you prefer a stronger curry flavor)
¼ teaspoon ginger powder
¼ teaspoon turmeric
¼ teaspoon cayenne (less if you don't like spicy)
¼ teaspoon pepper
¼ to ½ teaspoon salt
2 cups vegetable broth
2 cups water
1 (14-ounce) can coconut milk
1 cup frozen cut green beans
fresh chopped cilantro for topping
Directions
In a medium size pot, heat olive oil over medium heat. Add onion, carrots and garlic. Sauté veggies for 5 minutes. Add lentils, spices, broth and water and bring to a boil. Reduce heat to simmer for 25 minutes. Add coconut milk and frozen cut green beans and cook for 5 more minutes. You can serve as it is or blend some of the soup (I just use my immersion blender and blend some of the soup for about 15-20 seconds) or transfer about a third of the soup mixture to a blender, blend and then add it back to the pot (but that is optional). Taste and add additional salt to your taste. Top each bowl with a tablespoon of chopped cilantro.
Notes
If you want the lower fat version, substitute 1 more cup of broth for the coconut milk. It will be a thicker lentil soup, but naturally low in fat.