Ingredients
Equipment
Method
- Warm the soup oil in a large pot over medium heat. Add the diced onion and cook for 5–6 minutes until soft. Stir in garlic and ginger for about 1 minute. Add curry powder, turmeric, cumin, paprika and optional cayenne; stir for 30 seconds until fragrant without letting the spices scorch.
- Add the rinsed dry lentils, carrots, sweet potato, coconut milk and broth. Bring to a gentle boil, reduce to a steady simmer and partially cover. Cook for 25–30 minutes, stirring from the bottom occasionally, until the lentils have softened and the vegetables are completely tender. Add water from the measured cup as needed to keep the soup moving freely.
- Meanwhile, preheat the air fryer to 325°F (165°C), following its instructions. Toss the thin onion strands with their teaspoon of oil, chili powder and pinch of salt. Spread in a loose layer, working in batches if needed. Cook for 12–18 minutes, tossing every 3–4 minutes and removing browned strands early. Watch closely: thin onions darken quickly. Cool on a plate for a few minutes; the browned edges firm as they cool.
- Choose the soup’s texture: leave it rustic, pulse briefly with an immersion blender, or blend until smooth. For a countertop blender, follow its hot-liquid instructions, work in small batches and vent safely; never seal hot soup in a personal blender. Return any blended soup to the pot and stir in 1 tablespoon lime juice. Taste for salt and pepper; add the optional maple only if wanted. Use remaining measured water to loosen to your liking.
- Whisk the drizzle’s 2 tablespoons lime juice with its tablespoon of olive oil and pinch of salt. Divide the soup among six bowls, top with crispy onion strands and spoon a little lime drizzle over each. Add the onions at the table so their crisp edges last.
Nutrition
Notes
Choose your texture: The same simmered soup can be rustic, partly blended or silky smooth. Lentils and vegetables must be tender before blending. Add water gradually; the soup thickens on standing. The air-fried onions have crisp browned edges, rather than the uniform crunch of deep-fried packaged onions.
Onion timing: Keep the strands thin and separated, toss often and remove golden pieces before the rest. Basket size may require additional batches. A lower temperature gives the onions time to dry without burning their tips. Make the topping close to serving.
Diet and allergens: Use vegan, gluten-free broth, curry powder and chili powder, and check the coconut milk label. Contains coconut; lentils are legumes. Optional seeds, almond butter or other garnishes would add their own allergens and are not part of the default.
Storage: Cool promptly in shallow covered containers and refrigerate at 40°F (4°C) or colder for 3–4 days. Keep onion topping separate. Reheat the soup thoroughly, stirring in water as needed. Freeze the soup without onions for up to 2 months for best quality; thaw in the refrigerator.
Nutrition basis: Six equal portions include the measured lime drizzle and onion topping. Optional maple and cayenne, unmeasured seasoning and additional garnishes are excluded.
