It’s been absolutely freezing here in Alberta over the last couple of weeks! We have been sitting around -25 degrees C and that is without the wind chill. I figured it was time to make a nice, nourishing bowl of my coconut curry lentil soup, and man did it help warm things up!
I mean it’s still cold out, but at least I feel a bit better. That helps right??
This is a simple recipe that uses a pre-made red Thai curry paste. I know you are probably expecting a lengthy method of slowly roasting and mixing ingredients until the right flavors are achieved. Simple and easy is best in this recipe and you can use any brand of paste you want to make this tasty curry lentil soup.
Keep in mind though, many curry pastes will have some kind of fish paste in it, to help with the addicting flavor profile. Vegans beware! There are many options out there that are completely vegan, and they taste just as great!
- 3 cups red lentils, raw
- 2 cups of yams, peeled and chopped
- 1 cup of carrots
- 1 cup of chopped white onion
- 5 cloves of garlic, rough chopped
- 2 tsp grated fresh ginger
- 1 tbsp red Thai curry paste
- 1 can coconut milk
- 1.5 liters of vegetable stock
- 2 Tbsp olive oil
- salt and pepper to taste
- Add in all of the vegetables, garlic and ginger into a large pot with the olive oil and cook until the vegetables are caramelized and soft
- Add in the curry paste and cook for a couple minutes to develop the flavor of the paste.
- Add in the vegetable stock and raw lentils and cook the lentils until soft, about 15-20 minutes
- using an immersion blender or traditional blender, blend the soup until nice and smooth.
- Add in the coconut milk and heat through. Season with salt and pepper.
If you are hanging out in a cold climate today hopefully a bowl of this delicious soup will help cure the winter blues!
