This Vegan Carrot Coconut Curry Soup Is the Perfect Fall Meal
Ring in the new season with a delicious recipe made with familiar fall flavors that are used in creative ways.
It's no surprise that everyone is kind of obsessed with food that comes in bowls: poke bowls, yogurt bowls, smoothie bowls, grain bowls. And Nicole Centeno, founder of Splendid Spoon, a vegan meal delivery service, believes so much in the power of the bowl that she created a business around it. Splendid Spoon offers customers prepared "soups" (that could mean anything from stew to steel-cut oats to chili) sent weekly in bundle sizes of your choosing. The common denominators: All meals are plant-based, and you'll always need a spoon.
What makes the service different from others out there is that with each food delivery, you'll also receive a guide for weekly meditation. Centeno says she believes that "if you can establish a peaceful relationship with eating, then you are integrating your body and mind in a powerful way." That's exactly why the company's mantra is "beyond the body." (Meditation does the mind and body good, as evident in these 17 powerful benefits of meditation.)
Centeno joined us on FB Live to show us how to make one of her favorite dishes, a delicious (and downright beautiful) curry bowl with carrot and coconut.
"This soup does so much!" says Centeno. "It's creamy from the coconut milk, nutty and toothsome from the chunks of sweet carrots and earthy lentils, plus it's extremely satisfying because of the mixture of healthy fat, protein, and complex carbs."
Now you can make the flavor-filled dish yourself-just follow her recipe below.
Carrot Coconut Curry
2 tablespoons coconut oil
1 small onion, diced
1 rib celery, diced
4 cups chopped carrots
1 clove garlic, minced
2 tablespoons Madras curry powder
1/2 pound dried black lentils, rinsed and drained (pick out small stones)
2 quarts water
1 can (15 ounces) coconut milk
1 1/2 teaspoons sea salt
1/2 cup chopped fresh cilantro
1 pinch of red pepper flakes
peel of 1 orange, grated (optional)
- In a medium pot over medium heat, warm the oil. Cook onion, celery, and carrots, stirring frequently, for 10 minutes, or until mixture is tender. Stir in garlic and curry powder. Cook for 1 minute, or until fragrant.
- Stir in lentils, water, coconut milk, and salt. Cook for 25 minutes, or until the lentils are tender but still al dente.
- Enjoy warm or chilled. Garnish with cilantro, red pepper flakes, and orange peel (if using).
Nutrition per serving: 506 calories, 17g protein, 52g carbs, 15g fiber, 8g sugar, 29g fat, 24g saturated fat, 717mg sodium