Curried Carrot Soup with Lentils and Ginger | Zero Oil Recipe

Today I am going to share the simple and yummy Curried lentil and carrot soup with ginger.  I didn’t post any soup recipes in the recent past and this winter weather calls for warm soup. So what’s better than preparing this simple soup with the fresh veggie and lentils? This curried carrot soup was in my to-do list for a very long time and this blogging marathon paved the way for posting the same.

Yay I am back with my blogging marathon posts after two months break. I missed few awesome themes these two months but I hope we will be revisiting those again in 2017.  This week’s theme is One Ingredient – 3 courses and as you might have guessed I picked the ingredient – carrots and today’s recipe is a starter recipe with carrots – the curried lentil and carrot soup with ginger. I have already posted quite a few carrot recipes and I can’t wait to add few more (my favs) to that lot. This is a keeper recipe for sure and I bet you would love it too.

curriedcarrotsoupfeature

I can keep talking about carrots health benefits and one single post is not enough to explain about its anti-oxidant properties and about the rich supply of the antioxidant nutrient that was actually named for them: beta-carotene.  Carrots are very special to me because carrots were first successful veggie that I planted and harvested in my backyard this year. :-) I am waiting for my next harvest. So for these next recipes, I went with store bought ones.

For this recipe, I went with the curry powder from the local American grocery here. The blend is slightly different and it contains fennel powder. You can replace the curry powder with a blend of cumin powder, coriander powder, red chili powder, garam masala and fennel powder.

Ingredients:

  • Carrots – 5
  • Red Split Peas / Masoor dal – 2 tbsps
  • Curry Powder – 1 tsp
  • Salt – 1 tsp
  • Vegetable Broth – 3 cups
  • Water – 1 cup
  • Ginger Juliennes – 1 tsp 
  • Chopped Cilantro – 1 tbsp + for garnishing

Prep – Work:

  • Peel and chop the carrots roughly.
  • Grate the ginger and set aside.
  • Wash the lentils.

Steps:

carrotsoupstep1

  • Pressure cook the carrots along with vegetable broth, lentils, curry powder and salt for about 3 to 4 whistles and let it cool.
  • Puree the carrot mix in a blender in batches.

carrotsoupstep2

  • Add this puree to a heavy bottom pan and add ginger juliennes and chopped cilantro. Let it simmer in low heat.
  • Add additional 1 cup of water (if you prefer thin consistency) and mix well.
  • At this stage, check for salt and spice. If required adjust salt and pepper or curry powder as per your preference.
  • Let it simmer for about 15 minutes and that’s it.

Yummy soup is ready. Serve hot with croutons or biscuits or bread.

curriedcarrotsoupwithgingerandlentils

Notes:

  • I cooked the carrots in my pressure cooker. But you can microwave them or cook them in stove top also.
  • Lentils are optional here but I always prefer lentils in my winter soups.
  • Vegetable broth does add flavor, but you can use plain water to cook the carrots. In that case adjust the salt and curry powder.
  • You can replace the curry powder with the home blend that I mentioned above. A quarter tsp of each (cumin powder, coriander powder, red chili powder, garam masala and fennel powder) would do for this measure.
  • Adjust water as per your consistency preference.

Zero Oil Curried Carrot Soup with Lentils and Ginger

Curried Carrot Soup with Lentils and Ginger | Zero Oil Recipe
A perfect warm and healthy soup for this winter - zero oil curried carrot soup with split red beans/masoor dal and ginger.
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. Carrots - 5
  2. Red Split Peas / Masoor dal - 2 tbsps
  3. Curry Powder - 1 tsp
  4. Salt - 1 tsp
  5. Vegetable Broth - 3 cups
  6. Water – 1 cup
  7. Ginger Juliennes - 1 tsp
  8. Chopped Cilantro - 1 tbsp + for garnishing
Prep – Work
  1. Peel and chop the carrots roughly.
  2. Grate the ginger and set aside.
  3. Wash the lentils.
Steps
  1. Pressure cook the carrots along with vegetable broth, lentils, curry powder and salt for about 3 to 4 whistles and let it cool.
  2. Puree the carrot mix in a blender in batches.
  3. Add this puree to a heavy bottom pan and add ginger juliennes and chopped cilantro. Let it simmer in low heat.
  4. Add additional 1 cup of water (if you prefer thin consistency) and mix well.
  5. At this stage, check for salt and spice. If required adjust salt and pepper or curry powder as per your preference.
  6. Let it simmer for about 15 minutes and that’s it.
  7. Yummy soup is ready. Serve hot with croutons or biscuits or bread.
Notes
  1. I cooked the carrots in my pressure cooker. But you can microwave them or cook them in stove top also.
  2. Lentils are optional here but I always prefer lentils in my winter soups.
  3. Vegetable broth does add flavor, but you can use plain water to cook the carrots. In that case adjust the salt and curry powder.
  4. You can replace the curry powder with the home blend that I mentioned above. A quarter tsp of each (cumin powder, coriander powder, red chili powder, garam masala and fennel powder) would do for this measure.
  5. Adjust water as per your consistency preference.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
 Sending this for BM 71.Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71http://www.spicingyourlife.in/blogging-marathon

19 thoughts on “Curried Carrot Soup with Lentils and Ginger | Zero Oil Recipe

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