Real Recipes From Real Home Cooks ®

curried carrot and squash lentil soup

★★★★★ 1
a recipe by
Marsha Gardner
Florala, AL

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
serves 8
prep time 15 Min
cook time 1 Hr

Ingredients For curried carrot and squash lentil soup

  • 12 c
  • 2 c
    red split lentils
  • 3 c
    carrots, chopped
  • 1 md
    butternut squash, peeled, seeded and cubed
  • 1 lg
    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.

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