curried carrot and squash lentil soup
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The color of this soup screams The ULTIMATE fall comfort food.
With fall just around the corner I am looking forward to cool evenings with a great bowl of soup. Lentils are good for you and are very filling.
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(1)
yield
8 serving(s)
prep time
15 Min
cook time
1 Hr
Ingredients For curried carrot and squash lentil soup
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12 cwater
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2 cred split lentils
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3 ccarrots, chopped
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1 mdbutternut squash, peeled, seeded and cubed
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1 lgonion, chopped
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1 Tbspchicken base or vegetable base
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2 Tbspcurry powder
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2 Tbspgarlic powder with parsley
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1 Tbspfreshly ground black pepper
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kosher salt to taste
How To Make curried carrot and squash lentil soup
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1Combine in a Large Soup Pot the water, condensed chicken base, curry powder, garlic powder,pepper, rinsed lentils, chopped squash, onions, and carrots. Start by adding at least 1 teaspoon of salt.
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2Cover and Let it work its magic at a gentle boil for 1 Hour. Stirring more towards the end of this cooking time as the lentils tend to collect at the bottom of the pot and may stick.
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3Do a taste test throughout the cooking process- if the flavor is bland add additional salt. If you love the curry flavor add more powder.
This soup is fantastic pureed or chunky. If you would like it pureed use a hand mixer or transfer to your blender. Feel free to adjust the thickness of the soup to your liking by adding more or less water. -
4To add a little bit more fall zest- I like sprinkling roasted pumpkin seeds on top. You will notice this soup will taste even better the second day as leftovers! (If you have any.) Enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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