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.
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.
I cooked the carrots in my pressure cooker. But you can microwave them or cook them on 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.