Wednesday, February 12, 2014

Curried lentil and carrot coconut soup

I am starting to run out of ideas for dinner again. So, I took the easy route and warmed up the leftover curried carrot lentil coconut soup, added more curry powder and gnocchi and topped the reheated soup with baby portabella mushroom sauted in coconut oil. Fabulous!


Curried lentil and carrot coconut soup

(makes 2 larger or 4 small servings)
  • 1 medium sized onion, peeled and finely chopped
  • 1/2 TB coconut oil
  • 1 inch ginger, peeled and finely chopped or better microplaned
  • 5-6 medium sized carrots, peeled and cut into 1/2 inch pieces
  • 1/3 cup red lentils
  • 1 TB curry powder
  • 1/4 teaspoon tumeric
  • 3 cups of vegetable broth
  • 1/2 cup lite coconut milk
In a heavy bottom pan, melt the coconut oil and saute the onion. Once translucent, add the ginger and the carrots, and saute for 1-2 min. Add the broth, and scrap off all the brown bits on the bottom. Now, add the lentils, curry powder, and  tumeric. Bring to a simmer, cover, and lightly simmer for 20 min until the carrots and lentils are soft. Add the coconut milk, and simmer for another 5min. Take off the stove, and with an immersion blender finely puree the soup. – Adjust for salt if needed. Serve with cilantro.

For leftovers: reheat soup with a handful of gnocchi for 6min;  meanwhile sautee 4-5 sliced baby portabella mushroom in 1/2 teaspoon of coconut oil with some salt and pepper.  Add sauted mushroom on top of soup with sliced almonds.

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