Curried Red Lentil Soup

Paleo, gluten free, GAPS, whatever it may be…this soup is about to be added to your repertoire of dishes because it’s THAT GOOD. My husband and I did a cleanse a few months ago, and this soup has been such a hit that we rotate between this or our killer split pea soup. One or the other is usually in our fridge in a big soup pot and if we’re feeling extra tired, it’s the perfect comfort food for a lazy night when you want something warm and yummy!! :)

I’ll be honest, every time I’ve made it it turns out just a little bit different because I don’t exactly well…have a recipe!!! I know, I know. Crazy!!! I’ll try to remember as best as possible, but this is one of those soups that just takes a little lovin’ and you’ll make it PERFECT :)

Curried Red Lentil Soup | Serves 4-5

Cooked red lentils (Trader Joes or any store typically sells the dry red lentil beans, just google how to make them ;))

2 cups baby carrots, boiled until soft

2-3 cups water

1 can thick coconut cream, or coconut milk (or as much as you want, really ;)

3-4 TBSP chicken bouillon

1 yellow onion, diced and sauteed in soup pot

2-3 TBSP yellow curry powder (or to taste)

salt + pepper, to taste

granulated garlic, to taste – usually 1-2 TBSP

fresh ginger, 1/4 cup, grated

sesame seeds, for garnish

sauteed kale + mushrooms, for garnish :) just sautee a bunch in olive oil and put them on top of your soup!

 

Alrighty…here’s how it goes. Take the cooked red lentils + boiled carrots and put them in the soup pot with sauteed onions. Add in water + chicken bouillon and all the spices and take an immersion blender and blend until completely smooth. If you don’t have an immersion blender, pop it all in the blender, preferably a vita-mix and blend until smooth!!! :) Add some sauteed veggies to the top for some texture and garnish with sesame or pumpkin seeds!