Red Lentil Soup with Curry and Coconut Milk

By Rander9576

Ingredients

• 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
• 1/2 cup chopped cilantro

Preparation

Step 1

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.