The only thing better than Ski Season is Soup Season.

Luckily, these two go together like Whistler and Backcomb. This Vegan Curry Soup is a Twin Trees favourite. It is the perfect meal when you need a little extra warmth. Breakfast, lunch, or dinner… go wild, it’s soup season!


Nourishing, Low Fat, & Inexpensive

Lentils, zucchini, and carrots provide some of the nourishing flavours in this Vegan Curry Soup. These whole foods are great sources of natural dietary fibre. Fibre is key in maintaining a healthy digestive system and blood sugar levels. Here are just a few other health benefits:

Lentils – High in protein, 7 key minerals, and B vitamins. Low in calories and fat.

Zucchini – Did you know zucchini is a fruit? It is also a great source of potassium (healthy heart) and vitamin C (healthy lungs).

Carrots – Popular source of beta-carotene, an antioxidant and precursor of vitamin A. The immune system, reproductive system, vision, and cell & bone growth benefit from vitamin A.
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Rob’s Favourite Vegan Curry Soup

Serves 8-10 (& freezes well)

Ingredients

1½ cups dried red lentils

4 cups vegetable stock

2 tbsp. olive oil

4 large leeks (whites only), sliced

2 tbsp. Madras curry powder

5 medium carrots, grated

2 medium zucchini, diced small

2 tbsp. salt

1 cup coconut milk

 

Other Things You Will Need

Large soup pot

Medium frying pan

Immersion blender, traditional blender or a food processor


Cooking Instructions for Vegan Curry Soup

Rinse lentils until water runs clear. Add lentils and vegetable stock to large soup pot. Bring to a boil, then turn heat to low. Simmer uncovered for 15 minutes.

While lentils are simmering, heat olive oil in medium frying pan over medium heat. Add leeks and curry powder. Sauté until tender (approx.10-15 minutes).

Add leeks, carrots, zucchini and salt to large soup pot. Cook uncovered on medium heat until tender (approx. 20 minutes). There should be an inch of liquid above the vegetables. If not, add more water or vegetable stock.

Once vegetables are tender, add coconut milk and blend with an immersion blender until smooth. If using a traditional blender or food processor, carefully transfer soup (it’s hot!). This is a large pot of Vegan Curry Soup. Think about blending soup in two or three batches.


Do you have delicious changes to this Vegan Curry Soup? Let us know! Comment below.