CURRY AND COCONUT LENTIL SOUP

Coconut Curry Soup

The weather has not been cooperating to help Floridians get into festive spirits for fall. But I’m still going to start making soups! I made this one last week, when it was a little cooler. Okay, maybe only a few degrees cooler and less humidity. I love making soups. They are the epitome of comfort food and a great way to eat tons of vegetables for a meal. And my son devours them. Bonus point for momma!

Coconut and curry are one of my favorite combinations and I add a couple drops of lemongrass essential oil to give it a little zing! I always wanted to cook with lemongrass, but never had any on hand. Until I started using essential oils. Now I always have it on hand, so I can plan my meals without hunting down lemongrass in the grocery stores.

This dish is very filling, loaded with fiber and an array of nutrient-rich vegetables. You can serve this with a fresh loaf of bread, but we are gluten-free so we just eat the soup.

Ingredients:

1 package of dried lentil beans, rinsed

1 large Vidalia onion, chopped

1 head of cauliflower, chopped

1 large sweet potato, peeled and chopped into 1 inch pieces

4 carrots, peeled and diced

1 container of baby bella mushrooms, sliced

1 container of fresh baby spinach

2 large tomatoes, diced

1 ย 13.5 oz. can of full fat coconut milk

6 cups of vegetable broth (1 more cup if you like a lot of broth)

1 ย 6 oz. can of tomato paste

4 cloves garlic, minced

3 Tbs. curry powder

1 Tbs. freshly grated ginger

1 Tbs. sea salt

2 drops of lemongrass essential oil

Preparation:

In a large pan on medium-high heat, saute the onions for a few minutes. Then add the carrots and sweet potatoes and cook for about five minutes.

Next, stir in the garlic and ginger and cook for about two minutes.

Add the coconut milk, vegetable broth, tomatoes, tomato paste, curry powder and sea salt. Mix ingredients well, then add lentil beans.

Then add the cauliflower and add 1 more cup of vegetable broth if you like your soup to have more broth. Bring to a bubbling boil, then cover and reduce to a simmer.

Cook for about an hour. Stir in 2 drops of lemongrass essential oil. Make sure you measure the oil on a stainless steel spoon and then stir into soup. This avoids adding too much oil to the recipe.

This makes a huge pot of soup. About 8-10 servings. We had seconds and froze the rest for a cooler day!

 

 

 

 

 

 

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s