— starvingchef.com

{curried carrot coconut soup}

Since the temperature turned for a bit chillier I opted for a hearty and spicy root vegetable soup with extra heat. I love carrot-ginger soup but for some reason that soup is more refreshing than comforting to me. So I decided to spice it up with vindaloo curry and sweeten it up with coconut milk; and for extra thickness I added red lentil. I love the combination of coconut milk with warming spices; I think they balance each other out really well. I also love to cook vegan soups with only a few ingredients and this one is definitely by far my favorite. The indian spice I used for this soup was bought in Manhattan at Dual Specialty Store (91 1st Ave #3, New York, NY 10003) unfortunately, they don’t have a website where you could order. Once you’re in the Lower East Side just stop by, it’s worth it.


2 tbsp extra-virgin olive oil

1 medium onion

2 garlic cloves

1 kg carrots

2 tsp vindaloo curry powder

1tsp turmeric powder

1/2 tsp ground cumin

1/4 tsp ground coriander

a pinch of ground chili pepper or red pepper flakes or Sriracha sauce

150g red lentils, picked over and rinsed

1 litre vegetable stock or water

1 can coconut milk, divided


Peel and dice the onion and carrots. Peel and mince the garlic cloves. In a saucepan, heat the olive oil over medium heat. Add the onion, carrots, and garlic; sauté for a few minutes. Add the spices, and sauté for 30 seconds. Make sure it won’t get burned. Add the lentils and vegetable stock or water. Bring to a boil and simmer, over medium-low heat, until the carrots are tender and the lentils are falling apart, about 25 minutes.

Purée the soup in your blender (or a blender) and thin the soup to the consistency of your liking with the coconut milk. (I used about half of the can.) Season to taste with salt and pepper. Spoon what is left of the coconut milk on top of the individual servings.