Ingredients
SERVINGS: 2 Serving(s)
- 1 tablespoon olive oil
- ¼ cup chopped scallions
- 2 cups carrots, diced
- ½ cup dried red lentils
- 2 teaspoons curry powder
- 1 teaspoon fresh ginger, minced
- 3 cups veggie broth
- 1 cup coconut milk
- ½ teaspoon salt
Preparation
In a large pot, heat olive oil. Saute carrots and scallions for 5 to 6 minutes, until carrots soften. Add lentils, curry, and ginger. Stir to combine. Next, add broth and simmer over medium heat until lentils are soft. Remove from heat and blend soup with an immersion blender or traditional blender. Make sure to puree until very smooth. Add coconut milk then reheat, if necessary. Garnish with more fresh scallions, pepitas, sunflower seeds, etc.
