Golden Curry Lentil Soup
I typically eat a lot of soup, but in Winter, I kick it up a notch. This is the soup-eating season of course and this delicious golden soup is easy, yet highly comforting and nutritious making it perfectly suited for this time of year. This golden soup, just like the Golden Milk, brings in a bright, stimulating quality that helps bring light and warmth to a cold, dark season.
Curry Powder is the main seasoning in this soup which is very supportive for the colder seasons. It is a combination of heating spices that help kindle digestion, burn toxins and warm the body so it can be balancing for the cold Vata and Kapha constitutions.
If there is excess heat or a lot of Pitta dosha, I would suggest decreasing the amount of curry powder and possibly the garlic and ginger, as well, as these will all produce heat. As always, I recommend experimenting with seasoning amounts to find what works best for your unique constitution.
This soup is very grounding, comforting, and easy on digestion. The lentils provide a good dose of protein and fiber. Eat alone or for an even more grounding quality, pour over some basmati rice. This soup is an easy entree ready in just about 30 minutes.
1 Tbsp of Ghee or Coconut Oil
1 Shallot, diced
1 cup Water
3 cloves Garlic, minced
1 Tbsp fresh Ginger, minced
1 cup Carrots, sliced thin
1 cup Celery, chopped
1 tsp Himalayan Pink Salt
¾ cup Coconut milk
2 Tbsp Coconut Aminos or Amino Acids
1 cup Red Lentils, uncooked & rinsed
½ tsp Curry Powder
3 cups Veggie broth
Cilantro & fresh-squeezed Lime for topping
Melt the Ghee/Oil in a pot, then add the Shallot. Saute until softened.
Add Garlic, Ginger & Water and saute for another 2 minutes.
Add Carrots, Celery & the Pink Salt. Cook for another 2 minutes stirring occasionally.
Add Veggie Broth & Coconut Milk on high, bring to a low boil.
Add Lentils and stir. Bring back to a low boil, then reduce heat to a gentle simmer.
Stir in the Aminos & Curry Powder.
Simmer uncovered for about 15 minutes or until the Lentils & Vegetables are tender.
Top with Cilantro and a fresh squeeze of Lime.
Once the soup cools a bit, I like to use a hand blender to lightly puree the soup so it creates a more creamy consistency, but still has chunks of carrots left in it.