Curried Carrot and Squash Lentil Soup

Marsha Gardner


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.


★★★★★ 1 vote

15 Min
1 Hr


  • 12 c
  • 2 c
    red split lentils
  • 3 c
    carrots, chopped
  • 1 medium
    butternut squash, peeled, seeded and cubed
  • 1 large
    onion, chopped
  • 1 Tbsp
    chicken base or vegetable base
  • 2 Tbsp
    curry powder
  • 2 Tbsp
    garlic powder with parsley
  • 1 Tbsp
    freshly ground black pepper
  • ·
    kosher salt to taste

How to Make Curried Carrot and Squash Lentil Soup


  1. Combine 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.
  2. Cover 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.
  3. Do 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.
  4. To 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.

Printable Recipe Card

About Curried Carrot and Squash Lentil Soup

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Other Tag: Healthy

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