Tuesday, November 24, 2009

Spicy Carrot and Lentil Curry Soup

A definite winter soup! Thick, hearty, warm-your-body goodness with vitamin A and protein! I chose to blend my soup with an immersion blender for a smoother soup. The problem with blending carrots and lentils is that they end up looking like barf. I took this soup to work a few times last week and got some curious stares. If you get queasy easily, maybe just chop everything up very fine and leave it unblended!

This would be delicious with some hot naan bread, or rice.

From Alive Magazine (November 2009 Issue)

1 tbsp olive oil
2 cups diced onions
3 large garlic cloves, minced
2 tbsp fresh ginger root, peeled and minced
1 tbsp red curry paste
4 cups stock (veg or meat, your choice)
2 cups carrots, peeled and diced
1/8 tsp crushed red pepper
1 cup dried split red lentils
1 cup frozen shelled edamame beans, thawed
1/3 cup fresh cilantro, chopped
1/2 tsp salt
Fresh ground pepper

Heat oil in a large saucepan over med-high heat. Add onion, garlic, and ginger; saute for 5 minutes or until soft and translucent. Stir occasionally.

Stir in curry paste and 1 cup of the stock to blend. Add carrots and crushed red pepper. reduce heat to med-low . Cover and cook until carrots are crisply tender, about 5 minutes. Stir.

Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes until lentils are tender. Stir in cilantro, salt, and pepper.

Spoon into individual serving bowls and garnish with additional cilantro and/or sour cream or plain yogurt.

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