This is a creamy, easy and high on nutrition soup ready in less than 30 minutes. The taste of curry and garlic is just spot on and even if the recipe name Lentil soup doesn’t sounds like what you normally cook, try this out. This is so good and the lentils give the soup a creamy and delicious texture. I also added some turmeric, just because I love it. 😉
Ingredients (4 pers.):
- 1 cup red lentils
- 3 big carrots
- 2 yellow onions
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp (extra spicy) curry
- 1 cup water
- 1 cube/1 tsp vegetarian broth
- 14 oz coconut milk
- 1 inch fresh ginger
- pinch of salt and fresh black pepper
Clean and drain the lentils in running water.
Peel and cut the carrots and onions in smaller pieces. Press the garlic cloves and add carrots, onion and garlic into a dutch oven pan (or big sauce pan) together with olive oil. Heat the pan to medium heat and add the curry. Sauté the vegetables, and then add the water, broth, coconut milk. Peel and grate the fresh ginger and add into the pan. Stir it all together, then add the lentils and let the soup simmer under lid for approximately 15 minutes.
When the lentils are tender, flavor with salt and pepper. Use a hand mixer to mix the soup smooth and creamy.
Serve with some sour cream, chili flakes and fresh thyme.
My bowl is from Danish “Broste Copenhagen”.