Carrot Potato Soup
Aly’s Veggie Packed Carrot-Potato Soup
Easy and filling. Complete meal in a bowl.
Equipment
- 1 Pot or Dutch Oven
- 1 Blender or immersion blender
Ingredients
- 1 tsp olive oil
- 1 onion diced
- 1 large or two medium Japanese yams peeled and cubed
- 4 carrots sliced
- 1/2 head cauliflower florets cut into small pieces
- 1 cup red lentils rinsed
- 3 cloves garlic minced
- 1 tsp ginger grated
- 1 tbsp curry powder
- 3 cups water
- 1 13.5 oz. can lite coconut milk
- salt and pepper to taste
Instructions
- In a large pot, heat oil.
- Add diced onion and saute for about two minutes.
- Add garlic and ginger and saute for another minute
- Add potatoes, carrots, cauliflower, lentils, and curry powder and mix everything well.
- Add water. Bring to soft boil for about 5 minutes
- Reduce to a simmer and add the coconut milk.
- Let simmer for about 20 minutes (or until all veggies are tender).
- Take an immersion blender or put in a blender. Salt and pepper to taste. Keep a little chunky for texture.
Notes
I call this carrot potato soup because you can “sneak” in different veggies that don’t really have a lot of flavor (Sneaky Soup for fussy eaters). The cauliflower adds the cruciferous vegetable element. The red lentils blend in adding a lot of protein.
You can use different potatoes: sweet potatoes or other types of yams.
This soup is really filling. Served with a side of Lavash bread and a salad, this meal has plenty of protein and healthy carbohydrates.
I usually don’t peel potatoes, keeping the skin for vitamins, minerals, and fiber, but this recipe is better with the skins off.
