Seasonal - Fall / Soup
Curried Carrot and Squash Soup
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Large Mixing Bowl
- Mesh Strainer
- Large Pot
- Immersion Blender or Food Processor
- 1 cup red lentils
- 3 tablespoons olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 4 carrots, diced
- Sea salt and pepper to taste
- 3 yellow squash, roughly chopped
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 6 cups low-sodium vegetable stock
- ½ lemon, juiced
Fill a mixing bowl
Fill a large mixing bowl with cold water.
Place lentils in a fine-mesh strainer and place strainer in the bowl so lentils are covered and let soak for 20–30 minutes.
Heat olive oil
While lentils are soaking, heat the olive oil in a large pot over medium heat.
Add the onions and stir to coat and cook until onions start to become translucent.
Add garlic and cook for 1–2 minutes stirring constantly to avoid the garlic burning.
Add additional ingredients
Add the carrots and cook until starting to soften, about 3–4 minutes, season with salt and pepper. Add the squash, curry powder, and cumin. Stir to coat the vegetables.
Pour in the vegetable stock. Bring to a boil, reduce the heat to a simmer, cover the pot, and cook for 30–40 minutes.
Using an immersion blender, or food processor, pureé the soup.
Add lentils and simmer
Add in the lentils. Bring soup back to a boil and reduce to a simmer.
Add lemon juice and simmer
Add lemon juice and let the soup simmer for another 30 minutes until the lentils soften and soup thickens slightly. (If the soup is too thick add more vegetable stock or some water.)
Taste and serve
Taste and add salt and pepper as needed, and serve immediately.