Description
Discover how to make a delicious Vegan Curried Pumpkin Lentil Soup that is packed with flavor and nutrients. Perfect for a cozy night in!
Ingredients
- 5 cups (1.2 L) beef broth
- 2 large sweet potatoes, peeled and cut into cubes
- 2 cups (300 g) baby carrots
- 1 onion, chopped
- 1 teaspoon (5 ml) red curry powder
- 3/4 teaspoon (4 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground ginger
- 1 cup (240 ml) coconut milk
- 2 tablespoons (30 ml) honey
- salt and ground black pepper to taste
Instructions
- Combine the beef broth, cubed sweet potatoes, baby carrots, chopped onion, red curry powder, cinnamon, and ginger in a slow cooker.
- Set the slow cooker to Low and let it cook for 7 hours.
- Transfer the soup to a blender, filling it only halfway. Secure the lid and pulse a few times before blending. Blend in portions until the soup is smooth. Pour the blended soup back into the slow cooker.
- Incorporate the coconut milk and honey into the soup, seasoning with salt and pepper.
- Switch the slow cooker to High and let it cook for an additional 20 minutes.
Notes
- Blend the soup directly in the slow cooker for a smoother consistency.
- Adjust sweetness to taste with more or less honey.
- Enhance the soup with a dollop of Greek yogurt or fresh herbs before serving.
