Since my husband isn’t a fan of Indian curry, I had this soup all to myself, and I wasn’t a bit disappointed. Though it was rather thick when poured, it thinned to a very smooth and creamy soup once heated with a wonderfully inviting warm sunshine hue ...

I found the Curried Red Lentil to be more filling than your average soup, and wasn’t as tempted to throw in more ingredients – it was pretty tasty on its own.

I was surprised by how spot-on the flavor is. All of the ingredients seem to work harmoniously to create a somewhat rich curry flavor, with a nice kick of spice in the aftertaste – you know, that slightly spicy aftershock that causes you to quickly return the spoon to the bowl for another taste, and another, and another, until you have devoured the entire bowl in roughly 60 seconds.

Anyone who remotely likes curry will probably like this blend, but those who are turmeric timid, may want to stick to the other creamy, dairy-free soups from Pacific. Also, unlike so many Indian-inspired foods, this soup is not vegetarian, it does contain chicken broth in the base. Just wanted to offer a heads up!

Once again, I was a bit bummed that they do use a bit of sweetener (evaporated cane juice), as I like to keep my meals savory, but in this case, I do concur that it may be an essential ingredient to achieve flavor perfection.

This is a third party review by Alisa Fleming, author of Go Dairy Free: The Guide & Cookbook (also available as an eBook). For more information and to purchase this product, visit the Pacific Foods website. All of the Pacific Foods Soups are also available on Amazon for a discount.

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