Name: Curried red lentil and potato soup
Ingredients: 1 tbsp olive oil or coconut oil; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 1 inch fresh ginger, finely chopped or frozen; 1 tbsp garam masala; 1 heaped tsp cinnamon; 1 tsp cumin; 200 ml tinned coconut milk; 500 ml stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead; 1 potato, peeled and chopped into chunks; 1 carrot, peeled and finely chopped; 1 cup red lentils; 1 tbsp tomato puree; 1 tsp mango chutney; 1 heaped tbsp dessicated coconut (unsweetened); Squeeze lemon; 1 tbsp natural yoghurt - I used thick greek yoghurt. (You could leave this out if you don't have any - it will just be a little less rich and creamy.); Salt; Chilli flakes

Curried red lentil and potato soup. How To Make Curry Sweet Potato + Red Lentil Soup. Cube, dice and mince your ingredients. The soup creates its own fragrant broth with the help of spices, tomato paste, and the aforementioned coconut milk.

Curried red lentil and potato soup Red lentils cook much faster than brown or green and at about the same rate as the sweet potatoes. It's a good idea to look lentils over for stones, sticks and odd-looking bits. A hearty, comforting soup with tons of plant-based protein and fiber.

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, curried red lentil and potato soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Curried red lentil and potato soup is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Curried red lentil and potato soup is something which I've loved my entire life. They are nice and they look wonderful.

How To Make Curry Sweet Potato + Red Lentil Soup. Cube, dice and mince your ingredients. The soup creates its own fragrant broth with the help of spices, tomato paste, and the aforementioned coconut milk.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have curried red lentil and potato soup using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Curried red lentil and potato soup:

{Prepare 1 tbsp of olive oil or coconut oil.
{Make ready 1 of onion, finely chopped.
{Take 2 cloves of garlic, finely chopped.
{Prepare 1 inch of fresh ginger, finely chopped or frozen.
{Prepare 1 tbsp of garam masala.
{Get 1 of heaped tsp cinnamon.
{Take 1 tsp of cumin.
{Get 200 ml of tinned coconut milk.
{Get 500 ml of stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead.
{Prepare 1 of potato, peeled and chopped into chunks.
{Prepare 1 of carrot, peeled and finely chopped.
{Prepare 1 cup of red lentils.
{Get 1 tbsp of tomato puree.
{Take 1 tsp of mango chutney.
{Get 1 of heaped tbsp dessicated coconut (unsweetened).
{Get Squeeze of lemon.
{Make ready 1 tbsp of natural yoghurt - I used thick greek yoghurt. (You could leave this out if you don't have any - it will just be a little less rich and creamy.).
{Get of Salt.
{Prepare of Chilli flakes.

The base for this simple curry soup is onion, garlic, ginger, carrots, and potatoes. Not only do the sweet potatoes and carrots work perfectly in this soup because they are the same bright orange color, but they are also both sweet and pair perfectly with the curry. The addition of the red lentils also helps to reinforce the beautiful orange color of this soup. Mix in the potatoes, carrot, and garlic.

Steps to make Curried red lentil and potato soup:

Heat the oil in a large saucepan and add the onion, garlic and ginger. Cook for a few minutes until starting to soften..
Add the spices and mix with the onion. Now add the potato and carrot and coat with the spices. Add a little stock (2-3 tbsps) to loosen the spices..
Add the lentils and stir well. Add the coconut milk and 1/4 of the stock and stir well. Bring to the boil and reduce to a simmer. Add the tomato puree, dessicated coconut and mango chutney and stir well..
Cook for 5 minutes with the lid on. Now add the rest of the stock, bring to the boil and reduce to a simmer. Cook with the lid on for 25 minutes or until the veg and lentils are lovely and soft. Stir regularly so that the lentils don't stick to the bottom of the pan..
Use a hand blender to blend the soup until smooth (you can serve the soup as it is before blending which will give you more of a thin dahl)..
Add a good squeeze of lemon juice, yoghurt and seasoning and simmer for a few more minutes. Serve in warm bowls with some lovely fresh chunky bread - we had ours with porridge oat bread while it was still warm from the bread maker... Heaven!.

In addition I did not use any potatoes because where soup is concerned I am trying to get everyone to eat more veggies. An easy and flavorful vegan red lentil soup with sweet potatoes, curry powder, and coconut. Make extra and freeze to eat throughout the week. In a large stockpot combine lentils and vegetable broth, bring to a boil. Reduce to a simmer and add the sweet potato, carrot, and half the ginger.

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