Linked by Theresa Puckett
Her suggestions: lentils are optional, instead of step 4, puree on the stove top with an immersion blender – a lot safer and you can control the chunkiness)
1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)
1 tablespoon olive oil, divided
1/2 teaspoon plus 1/8 tsp. kosher salt, divided
2 cups chopped yellow onion
2 tablespoons red curry paste
2 teaspoons grated peeled fresh ginger
1 teaspoon crushed red pepper
1 (15-oz.) can unsalted cannellini beans, drained
3 cups unsalted vegetable stock
1 (15-oz.) can light coconut milk
3 tablespoons fresh lime juice
1/2 teaspoon black pepper
1 cup chopped fresh cilantro
2 ripe avocados, thinly sliced
1 cup cooked lentils (optional)
How to Make It
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. (Or use an immersion blender on the stove top – avoids transferring hot liquids around)
Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.