Lots of flavor in this soup. Red lentils thicken it – they pop when they cook and provide texture. Sounds weird, I know, but it’s good – really.
These proportions make a big pot of soup. But won’t you be happy at lunchtime tomorrow?
- olive oil
- 1/2 of an onion
- chives or green onions
- 8 carrots
- 1 c. red lentils
- 3 t. curry powder
- 2 t. fresh grated ginger
- 1/2 t. chile powder
- 6 c. veggie or chicken broth
- 1 c. coconut milk
First, my idiosyncracies – I loathe grating fresh ginger so I buy grated ginger in a jar. I get it at Whole Foods because some brands have sugar added. Next, I made this with chicken broth because I buy it in bulk at Costco so it’s always on hand. Finally, I admit that I added the whole can of coconut milk. That definitely exceeds what the recipe called for, but it was good. So if you’re wondering what you’re going to do with half a can of coconut milk and your hand slips and the whole can “accidentally” ends up in the soup, oh well. A little creamier soup never hurt anyone.
1) Peel and slice carrots. Chop onion.
2) Heat a little olive oil in a stock pan and add carrots and onions. Cook for a few minutes until the vegetables soften.
3) Add the chives or green onions, lentils, curry powder, ginger, chile powder, and a little salt and stir for a minute or so.
4) Add broth, bring to a boil, and reduce to a simmer for about 15 minutes.
5) Puree with an immersion blender (or in the blender).
6) Add coconut milk and salt to taste.