CURRIED CARROT-LENTIL SOUP

TOTAL TIME: 1 HOUR • SERVES 8

This soup is a guilt-free, low-calorie comfort food. Fragrant curry powder helps ease digestion and might even boost your immune system.

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1 1/4 cups (8 ounces) dried red lentils, picked over
  • 3/4 pound (about 5 medium) carrots, cut into
  • 1/2-inch rounds
  • 2 tablespoons lime juice
  • 1/4 cup chopped cilantro leaves, plus sprigs for garnish
  • Kosher salt
  • Black pepper

Directions :

  1. Heat oil in a large saucepan on medium. Add onion and cook, stirring, until softened, about 4 minutes. Stir in curry powder, turmeric, and cayenne; cook, stirring, 1 minute more.
  2. Add lentils and 6 cups water. Bring to a boil. Skim to remove foam; simmer lentils, partially covered, 20 minutes. Add carrots and simmer, partially covered, until tender, about 15 minutes more.
  3. Puree soup in blender, working in batches, and return to the saucepan.
  4. Warm soup on medium heat, stirring, until heated through. Stir in lime juice and chopped cilantro. Season with salt and pepper to taste. Add additional water if soup is too thick. Ladle into bowls and garnish with cilantro sprigs.

Nutrition Facts :

PER SERVING 285 calories, 4 g fat (0.5 g saturated fat), 16 g protein, 75 mg sodium, 46 g carbohydrates, 6 g fiber, 8.5 g sugars (0 g added sugars), 0 mg cholesterol

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