It’s getting cold here in NYC so need some heat so what is better than soup and curry! This is plant-based soup get it’s heat from Thai red curry paste and coconut milk gives the soup a satisfying richness.
The strength of red curry paste can vary quite a lot, so I recommend that you add a little by little and try until you find the level of heat/spicy you prefer.
Red Lentil Curry Soup
500 mL red lentils
500 gram carrots
1 large onion
1 piece of fresh ginger, about the size of a thumb
2 cloves of garlic
1,2 L water
2 vegetable bouillon cubes
1 Tbsp oil
2-3 Tbsp Thai red curry paste
1 can (400 mL) of coconut milk
- Peel and chop onion and garlic.
- Peel and grate ginger.
- Heat up oil in large pot and add onion, garlic and ginger.
- Cook over medium heat until onions have soften. A nice aroma should now fill the kitchen from the garlic and ginger.
- Peel and chop carrots and add to pot.
- Pour in the lentils and water, add bouillon cubes and curry paste to pot.
- Bring to boil, reduce heat to simmer, stir to ensure bouillon and curry paste are dissolved.
- Cook under lid for about 15-20 minutes until carrots and lentils are soft. The lentils will break up and get mushy.
- Take off heat and with an handheld immersion mixer, mix the soup smooth.
- Whisk in coconut milk.
- Pour into bowls and garnish with cilantro (coriander).
- Serve with some freshly baked bread.
This soup can be made in advance and then heated before serving. The soup may separate some when it is cold or if you freeze it. Therefore giving it a good whisk while heating it up, the soup gets smooth again.
Remember Life is too short to not eat and drink well!
Enjoy and stay warm!