Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 6 (serving size: about 2 cups soup, 1/4 cup lentils, and 1/3 avocado)
Avocado and coconut milk give this vegetarian soup a decadent, buttery texture; fiber-rich lentils and beans make it surprisingly filling. Keep your pantry stocked with these staples to help you throw this soup together in no time.
Ingredients
- 1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)
- 1 tablespoon olive oil, divided
- 1/2 teaspoon plus 1/8 tsp. kosher salt, divided
- 2 cups chopped yellow onion
- 2 tablespoons red curry paste
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon crushed red pepper
- 1(15-oz.) can unsalted cannellini beans, drained
- 3 cups unsalted vegetable stock
- 1(15-oz.) can light coconut milk
- 3 tablespoons fresh lime juice
- 1/2 teaspoon black pepper
- 1 cup chopped fresh cilantro
- 2ripe avocados, thinly sliced
- 1 cup cooked lentils
Nutritional Information
- Calories 363
- Fat 17g
- Satfat 5g
- Unsatfat 10g
- Protein 11g
- Carbohydrate 47g
- Fiber 16g
- Sugars 10g
- Added sugars 0g
- Sodium 482mg
- Calcium 10% DV
- Potassium 22% DV
- Calories 363
- Fat 17g
- Satfat 5g
- Unsatfat 10g
- Protein 11g
- Carbohydrate 47g
- Fiber 16g
- Sugars 10g
- Added sugars 0g
- Sodium 482mg
- Calcium 10% DV
- Potassium 22% DV
How to Make It
Step 1
Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.
Step 2
Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.
Step 3
Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.
Step 4
Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute.
Step 5
Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.
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