Description
Lentils and pureed white beans make this soup creamy without a drop of cream, brightened with lime and warmed by curry-spiced onion. The carrots are roasted separately, which brings out a sweetness that simmering them in the pot never does.
Ingredients
Units
- 1 cup lentils
- 4 cups water
- 2 cups white beans
- 4 carrots
- 2 teaspoons olive oil
- 1 onion, diced
- 1 tablespoon yellow curry powder
- 1/4 teaspoon black pepper
- salt to taste
- zest from one lime
- juice from one lime
Instructions
- Preheat oven to 400°F (200°C). Wash and cut carrots into small chunks and toss in olive oil. Roast for 20 minutes until tender and slightly golden.
- Rinse and pick through lentils. Bring lentils and water to a boil in a medium pot. Cook 20-25 minutes or until lentils are tender but not mushy.
- In a food processor, add the zest of the lime and juice of the lime to the 2 cups of white beans. Pulse to combine into a thick, creamy mixture.
- Saute onion with yellow curry powder, salt, and black pepper until soft. Once cooked, combine with lentils, pureed white beans, and chopped carrots. Add more water if necessary to bring soup to your desired consistency. Simmer 10-15 minutes.
Notes
- Only the beans get pureed. The lentils and carrots stay whole, which is what gives you a creamy base with texture still suspended in it rather than a smooth puree.
- The lime goes into the food processor with the beans, not into the pot at the end, so the acidity is built into the base. Taste before you add more.
- Roast the carrots rather than simmering them. Dry oven heat concentrates their sugar in a way boiling never will, and that sweetness is what stands up to a tablespoon of curry powder.
- Use whole green or brown lentils. The 20 to 25 minute simmer and the “tender but not mushy” target are wrong for split red lentils, which collapse into the base and turn the whole thing porridgey.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 4
- Carbohydrates: 45
- Fiber: 15
- Protein: 12