At this time last week, I’d just finished a yoga class in sunny Barbados, held in a studio surrounded by lush tropical plants and open to the gentle breeze on both sides. A few hours later I’d be sitting on the beach below, eating a lunch of locally caught fish (called “dolphin” on the menu, but that’s another story). I say this not so much to evoke your dead-of-winter wrath as to establish my credibility where warmth is concerned. I’ve felt it recently, I know what it is, and I remember what it’s good for.
Right now, back in frigid NJ, I’ve got wooly socks on my feet, a purring cat on my lap, and a big bowl of this vibrant, nourishing soup in my belly. I’m taking my warmth where I can get it, and while it ain’t Barbados, I really can’t complain one bit.
We had a carrot-buying miscommunication before we left for our trip and six pounds of carrots in the fridge when we got back. The idea for this soup arose out of an equal need to make a dent in those carrots, keep warm and cozy, and hey, maybe maintain our tans from the inside out. The lentils do double duty adding a nice heft to the soup and conveniently helping you Not Die (more on that another time).
I’ll keep it simple and leave us there for today. Talk to you soon.
Carrot + Red Lentil Soup with Warming Thai Spices
This hearty but super-healthy soup full of warming spices is perfect for the coldest of winter days. And like all my favorite soups these days, it couldn't be easier to make.
- 2 pounds carrots, trimmed and diced
- 1 medium yellow onion, diced
- 1-inch piece fresh ginger, peeled and minced
- 3 garlic cloves, chopped
- 1 cup red lentils, rinsed
- 1 heaping tablespoon Thai red curry paste
- 8 cups good vegetable stock
- 2/3 cup canned coconut milk
- 1 teaspoon ground turmeric
- 1 teaspoon fine sea salt
- Freshly ground black pepper
- 2 tablespoons fresh lime juice