Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 10 cups

Ingredients

  • 1 tbsp canola oil
  • 6 carrots chopped
  • 1 large onion chopped
  • 1 tbsp curry powder or paste, mild
  • 1 cup lentils brown or green
  • 2 tsp thyme leaves dried
  • 4 cloves garlic minced
  • 4 cups water
  • 2 cups vegetable broth sodium reduced
  • 2 apples empire, golden delicious or cortland cored and chopped
  • hot pepper sauce (optional)

Instructions

  • In a soup pot, heat oil over medium heat and cook carrots, onion and curry powder for about 5 minutes or until onion softens. Stir in lentils, thyme and garlic. Pour in water and broth; bring to a boil.
  • Reduce heat; cover and let simmer for 20 minutes.
  • Add chopped apples and simmer for about 20 minutes or until lentils and carrots are tender.
  • Puree soup in blender or food processor in batches until smooth and return to a clean pot.
  • Heat through and stir in hot pepper sauce to taste if using.
Nutrition Facts
Carrot apple Soup
Amount per Serving
Calories
124
% Daily Value*
Fat
 
2
g
3
%
Sodium
 
128
mg
6
%
Carbohydrates
 
22
g
7
%
Fiber
 
5
g
21
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.

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