Red Lentil Soup with Curry and Coconut Milk
3 Tbs. vegetable oil
2 medium onions, chopped (2 cups)
1 cup red lentils
3 medium carrots, peeled and roughly chopped (1 cup)
14-oz. can coconut milk
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 Tbs. curry powder, preferably hot
½ cup chopped cilantro
- In medium saucepan, heat 2 Tbs. oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
- Meanwhile, in small skillet, heat remaining 1 Tbs. 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. Taste, and add a bit more salt if desired. Serve hot.
4 to 6 servings