Description
Nourishing vegan curry butternut squash lentil soup packed with anti-inflammatory ingredients. Enjoy this creamy, flavorful soup made on the stovetop or in your slow cooker.
Ingredients
Scale
- 1/2 tablespoon coconut oil or olive oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 yellow onion, diced
- 1 large carrot, thinly sliced or diced
- 1 medium (2 pound) butternut squash, peeled and cubed (about 5–6 cups diced)
- 1 tablespoon yellow curry powder
- 1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)
- 1 (15 ounce) can light coconut milk
- 3 cups organic low sodium vegetarian broth
- 1 cup green or brown lentils, rinsed and sorted
- 2 tablespoons all natural creamy peanut butter or cashew butter
- 3/4 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 3 cups organic spinach
Instructions
- Add coconut oil to a large pot over medium high heat. Add garlic, ginger, and onion; saute for 3-5 minutes until onion softens.
- Add carrot and butternut squash; saute for a few minutes. Add curry powder and turmeric; cook for 30 seconds. Stir in coconut milk, broth, lentils, and peanut butter. Season with salt and pepper.
- Bring soup to a boil, then cover and reduce heat to low. Simmer for 20 minutes until lentils soften.
- Transfer about half of the soup (3 cups) to a blender. Cover the lid with a clean dish towel and puree until smooth, starting slow and gradually increasing speed.
- Pour the puree back into the pot with the rest of the soup and stir to combine. Stir in spinach until just wilted.
- Taste and adjust seasoning. Serve with cilantro and peanuts, or hot sauce.
Notes
- For slow cooker: add all ingredients (except reduce broth to 2 1/2 cups) to slow cooker. Cook on high for 3-4 hours or low for 6-8 hours. Blend part of the soup after it is cooked.
- Feel free to use cubed sweet potato or pumpkin if that’s what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg