Avocado and coconut milk give this vegetarian soup a decadent, buttery texture; fiber-rich lentils and beans make it surprisingly filling. Keep your pantry stocked with these staples to help you throw this soup together in no time.

Mary-Claire Britton
This Story Originally Appeared On cookinglight.com


Credit: Kelsey Hansen

Recipe Summary test

30 mins
30 mins
Serves 6 (serving size: about 2 cups soup, 1/4 cup lentils, and 1/3 avocado)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.

  • Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.

  • Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.

  • Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute.

  • Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.

Nutrition Facts

363 calories; fat 17g; saturated fat 5g; protein 11g; carbohydrates 47g; fiber 16g; sugars 10g; sodium 482mg.