DELICIOUS CURRY SOUP TO KEEP YOU WARM
If you are feeling the chill in the air and have time to make a simple batch of soup this weekend, here’s one of our favorites.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 rib celery, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 6 cups vegetable broth
- 1 1/2 cups dried lentils, washed and picked over
- Salt and pepper
- 1 13.6-oz. can coconut milk
- Chopped cilantro
In a large pan, warm oil over medium heat. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer.
Stir in broth, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly. Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.