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Red Lentil Soup with Curry & Coconut Milk

Source of Recipe


Vegetarian Times magazine






List of Ingredients



• 3 Tbsp vegetable oil
  
• 2 cups chopped onions
  
• 1 cup red lentils
  
• 1 cup peeled, chopped carrots
  
• 1 (14-ounce) can coconut milk
  
• 1 tsp salt
  
• 1 bay leaf
  
• 3 cloves garlic, minced
  
• One 1-inch piece fresh ginger, minced
  
• 1 Tbsp curry powder, preferably hot
  
• 1/2 cup chopped cilantro
  






Instructions



1. In medium saucepan, heat 2 tablespoons of the oil over medium heat. Add onions and cook, stirring often, until onions start to brown, about 10 minutes.
   
   
2. Add 4 cups water, lentils, carrots, coconut milk, salt and bay leaf. Cover and bring to a boil. Reduce heat and simmer, partly covered, until lentils are tender, about 20 minutes.
   
   
3. Meanwhile, in small skillet, heat remaining oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant -- about 2 minutes. Add to soup. Remove bay leaf. In food processor or blender, puree soup in batches until velvety smooth. Season to taste. Serve hot.