Curry Carrot Potato Soup

A bowl of carrot and potato soup topped with fresh parsley.

A simple soup of winter vegetables, but spiced up with curry powder, this curry lentil carrot and potato soup is great for cold weather.

Course Autumn, Main Course, Mains, Soup, Soups and Stews, Spring, Winter

Cuisine American, European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 382kcal

Author Alexandra Daum

Ingredients

1 tablespoon oil
1 medium onion halved and thinly sliced
2 cloves garlic minced
4 medium potatoes diced (~500 grams)
2-3 medium carrots sliced (~300 grams)
1 tablespoon curry powder *
1 litre (4 cups) vegetable broth
1 teaspoon sea salt to taste
150 grams (¾ cup) brown lentils
½ teaspoon black pepper to taste
100 grams (⅔ cup) frozen spinach
Fresh parsley, to serve

Metric - Cups

Instructions

Add the oil to a large pot and heat over low-medium. Once hot, add the onion. Cook for about ten minutes, or until the onion is translucent and fragrant. If it starts to brown, turn down the heat.
1 tablespoon oil, 1 medium onion
Stir in the garlic, potatoes, and carrots, and cook for about six minutes, stirring frequently. Stir in the curry powder and cook for another minute. Add the salt.
2 cloves garlic, 4 medium potatoes, 2-3 medium carrots, 1 tablespoon curry powder *
Add the vegetable broth and salt. Cover and increase the heat to bring the soup to a boil. Once boiling, add the lentils. Reduce the heat to a simmer and cook the soup, covered, for about 20 minutes, or until the lentils are tender.
1 litre (4 cups) vegetable broth, 1 teaspoon sea salt, 150 grams (¾ cup) brown lentils
Remove from the heat and stir in the pepper and spinach. Cover and set aside for five minutes for the spinach to thaw, then taste and season if needed before serving with parsley.
½ teaspoon black pepper, Fresh parsley, to serve

Notes

* If you don't have curry powder, use: 2 teaspoons turmeric, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon dried mustard, and ¼ teaspoon cayenne pepper.

Nutrition