Curried Carrot and Squash Lentil Soup
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 vote5
2 cred split lentils
3 ccarrots, chopped
1 mediumbutternut squash, peeled, seeded and cubed
1 largeonion, chopped
1 Tbspchicken base or vegetable base
2 Tbspcurry powder
2 Tbspgarlic powder with parsley
1 Tbspfreshly ground black pepper
·kosher salt to taste
How to Make Curried Carrot and Squash Lentil Soup
- 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.
- 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.
- 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.
- 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.