This soup is everything you were looking for. It is easy to make and tasty, with hints of ginger and coconut. This lentil soup would be wonderful for the Holidays too!
- 2 teaspoons olive oil
- 2 carrots, minced
- 1 onion, minced
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 cup red lentils, rinsed
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- 1 ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- To serve: toasted coconut chips, fresh cilantro
In a large soup pot or Dutch oven, heat the oil over medium heat. Add the carrots, onion, garlic, and ginger. Sauté until vegetables begin to soften, 3-4 minutes.
Add the lentils and tomato paste and cook for two more minutes, until the tomato paste is very fragrant and a dark red color. Add the vegetable broth, coconut milk, curry powder, turmeric, sea salt, and pepper. Bring to a simmer; reduce the heat and continue simmering, uncovered, about 15-20 minutes, stirring occasionally, until the lentils are tender. Adjust seasonings, if necessary.
Serve warm in soup bowl garnished with coconut chips and fresh cilantro. Bon appétit!