Slow cooker curry carrot and lentil soup a winner for ease and flavor

Aimee Blume, Evansville Courier & Press
·1 min read

EVANSVILLE − You can’t get any easier than this creamy lentil soup, which doesn't even involve chopping or sautéing. It uses all convenience products, most of which you probably have in the pantry already. Just dump it in the slow cooker before work, come home and stir in the coconut milk and lemon juice for a fresh, creamy and sprightly finish.

It’s nutritious, too, with lots of fiber, vegetable protein, and carotene.

It can be served with rice or eaten as is. If you like the richness of chicken stock, go for it, or make it vegan by using vegetable stock.

This creamy curry carrot and red lentil soup is hearty, nutritious, delicious, and best of all, very quick and easy. Pop it in the crock pot before work and come home to dinner.
This creamy curry carrot and red lentil soup is hearty, nutritious, delicious, and best of all, very quick and easy. Pop it in the crock pot before work and come home to dinner.

Creamy Crock Pot Curry Carrot and Lentil Soup

INGREDIENTS

  • 2 tablespoons garlic-ginger paste

  • 1 teaspoon onion powder

  • 2 teaspoons curry powder

  • 1 10-ounce bag julienne carrots

  • 1 14-ounce can tomato juice

  • 1½ cups red lentils, rinsed

  • 1 quart vegetable or chicken stock

  • 1 can coconut milk (not light)

  • 2-3 tablespoons lemon juice (preferably fresh, but if you must use bottled so be it)

  • Salt to taste

  • Chopped cilantro or other fresh herbs for serving

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DIRECTIONS

1. Combine all ingredients except the coconut milk, lemon juice and fresh herbs in a crock pot and stir well.

2. Cook on low heat for 8 hours.

3. Stir well and add the coconut milk with lemon juice and salt to taste. Garnish with chopped fresh coriander or another fresh herb of your choice.

This article originally appeared on Evansville Courier & Press: Slow cooker curry carrot and lentil soup