Zero Oil Curried Carrot Soup with Lentils and Ginger

Zero Oil Curried Carrot Soup with Lentils and Ginger – the perfect warm and healthy soup with split red beans or masoor dal and ginger.

Curried Carrot Soup

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 on 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.

Carrot Health & Other Benefits

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.

Zero Oil Curried Carrot Soup with Lentils and Ginger Recipe

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:

• 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 over 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.

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.

Enjoying Curried Carrot Soup? You will love these, too:

• Sukha Bhel with Barley Puffs | Zero Oil Recipe
• Carrot Rice
• Easy Banana Splits
• Vegan Cream of Zucchini Soup | Instant Pot Zucchini Soup
• Instant Carrot Pickle

Have you made made this recipe?

If you’ve made this Currid Carrot Soup recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

📖 Recipe

Pin Recipe Print Recipe

5 from 1 vote

Curried Carrot Soup with Lentils and Ginger | Zero Oil Recipe

Zero Oil Curried Carrot Soup with Lentils and Ginger - the perfect warm and healthy soup with split red beans or masoor dal and ginger.

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Soup

Cuisine: American

Servings: 3

Calories: 84kcal

Author: Srividhya G

Ingredients

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

Instructions

Prep – Work

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

Steps

• 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.

Notes

• 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.
• Adjust water as per your consistency preference.

 

Nutrition

Calories: 84kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1790mg | Potassium: 402mg | Fiber: 6g | Sugar: 7g | Vitamin A: 17485IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Sending this for BM 71. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.