This winter season warm up from the inside out with this flavorful Thai Curry Carrot Lentil Soup from our chef at Al Nakhla Residential Resort, Riyadh. A filling soup recipe to enjoy for lunch or dinner with plenty of plant-based protein and a full serving of veggies!

INGREDIENTS

• 5 tbsp avocado oil, or other high heat cooking oil
• 1 onion, sliced
• 1 ginger root (half the size of the palm)
• 3 tsp cumin
• 2 tsp coriander
• 2 tsp red curry paste
• 1 tsp turmeric
• 3 carrots, peeled and sliced
• 1 can full fat coconut milk (15 oz)
• 3 cups low sodium vegetable broth
• 1 stalk of lemongrass, remove the tough outer leaves and use the tender inside part
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tsp fish sauce
• 1 lime, juiced
• 1.5 cups lentils
• Optional serving suggestions: brown rice, quinoa or cauliflower rice, avocado, cilantro, coconut/greek yogurt, toasted coconut

INSTRUCTIONS

1. Sauté ginger and onion in the avocado oil over medium heat until onions are soft, about 5-7 minutes.
2. Add the spices and curry paste to the pot and continue to cook for another 5 minutes. Season with salt.
3. Add carrots to the pot along with the coconut milk and vegetable broth. Add the lemongrass. Season with another pinch of salt.
4. Bring to a simmer and cook until the carrots are soft, about 15 min. While the soup simmers cook the lentils according to the directions.
5. Once the carrots are soft, transfer the soup to a high speed blender and blend until smooth. Alternatively, use an immersion blender.
6. Transfer the blended soup back to pot and add in the coconut aminos, vinegar, lime juice and fish sauce (if using). Add the lentils and cook on low for another 5 minutes.
7. Serve with brown rice, quinoa or cauliflower rice, avocado, cilantro, coconut/greek yogurt, toasted coconut.