3 Tbs. vegetable oil
2 medium onions, chopped
1 cup red lentils
3 medium carrots, peeled and roughly chopped
14-oz. can of coconut milk (can use Lite coconut milk)
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
1 Tbs. curry powder, preferably hot
Â½ cup chopped cilantro
1. In medium saucepan, heat 2 Tbs. oil over medium heat. Add onions and cook, stirring often, until the onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover and bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender â€“ about 20 minutes.
2. Meanwhile, in small skillet, heat remaining 1 Tbs. oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
3. Remove bay leaf. In food processor or blender, puree soup in batches until velvety smooth. Taste, add a bit more salt if desired. Serve hot.
Makes 4-6 servings.
If you don’t like pureed soups, quinoa and cut up meatballs added to this soup works very well!