With the near record lows outside, I am searching for something to make me warm! This curry coconut red lentil soup is a perfect hearty soup for dinner, and it is a healthy vegan option, with all the taste! I love the combinations of red lentils, sweet potatoes, and red peppers in this soup! The spices are amazing, and the coconut milk really finishes it off nicely!
Curry Coconut Red Lentil Soup with Sweet Potatoes and Red Peppers
adapted from whole living magazine
adapted from whole living magazine
Serves 4-6
2 tablespoons coconut oil
1 teaspoon cumin powder
1 teaspoon curry powder
1 teaspoon turmeric powder
1 large onion, diced
1/2 teaspoon coarse salt
4 cloves garlic, minced
2 tablespoons fresh ginger, shredded
2 medium sweet potatoes, peeled and diced
1 red bell pepper, seeded and diced
1 1/2 cups red lentils, rinsed
6 cups vegetable broth
1 cup coconut milk
salt and fresh ground pepper to taste
chopped cilantro for garnish
1 teaspoon cumin powder
1 teaspoon curry powder
1 teaspoon turmeric powder
1 large onion, diced
1/2 teaspoon coarse salt
4 cloves garlic, minced
2 tablespoons fresh ginger, shredded
2 medium sweet potatoes, peeled and diced
1 red bell pepper, seeded and diced
1 1/2 cups red lentils, rinsed
6 cups vegetable broth
1 cup coconut milk
salt and fresh ground pepper to taste
chopped cilantro for garnish
In a large pot, heat coconut oil over medium heat. add cumin, curry, and turmeric powders, and cook until fragrant, 1 to 2 minutes.
Add diced onions with 1/2 tsp of sea salt, and cook stirring until tender, about 6 minutes.
Add garlic, and ginger and cook stirring another 2 minutes.
Add diced sweet potatoes, and diced red peppers, and cook 1 minute.
Add red lentils, and broth, and bring to a bubbling boil, then turn down the heat to medium low and allow to simmer until the lentils are tender. About 20 to 25 minutes.
Remove from the heat, and stir in coconut milk.
Season with salt and pepper, and garnish with fresh cilantro before serving.
Enjoy!
