This coconut-curry soup is very flavorful, simple and healthy.
This soup will not only bring an exotic twist to a cold winter day, but it might also help boost your immune system thanks to the benefit of the curry powder. This recipe makes a lot of soup so it will last you for a while. You can keep it up to 5 days in the refrigerator in an airtight container or you can freeze it for up to 1 month. Let me know what you think of it in the comment box below. You can also tag me (@vic.r_c. ) on Instagram.
Thanks and Enjoy!
Servings 8 Cups
- 1 Large Pot
- 540 mL Lentils (1 can)
- 4 cups Vegetable Broth
- 400 mL Coconut Milk (1 Can)
- 3 Parsips Peeled and cubed (can substitute with carrots)
- 1 Red Onion Finely chopped
- 2 Garlic Cloves Minced
- 1 Red Thai Pepper Or you can use pepper flakes to taste
- 1 Cinnamon stick
- 2 Bay Leaves
- ½ cup Chopped Cilantro Optional
- 1 tbsp Yellow Curry Powder
- 2 tbsp Coconut Oil
- Salt and Pepper To taste
- In a large pot, melt coconut oil over medium heat.
- Add parsnips (or carrots), onion, garlic, ginger and cook for 1 minute, stirring constantly so it does not burn.
- Add in the lentils and the red chili pepper (leave seeds for spicier taste/ remove seeds for milder taste). Cook for another 30 seconds.
- Add the vegetable broth, the coconut milk and the remaining spices/herbs. Stir and bring to a boil over medium heat.
- Once boiling, reduce heat to low and let the soup simmer for 30 minutes, stirring occasionally.
- Serve hot with additional cilantro (optional)
1 Serving = 1 cup of soup