Soup of the Month-Coconut Curry Soup

Soup of the Month-Coconut Curry Soup

John and I came up with this soup on a very cold January afternoon. The flavors are warming and delicate. The soup’s texture is oh so comforting. The sweet curry has anti-inflammatory properties due the curcumin, a component of tumeric. The ginger gives it some depth and the coconut add a smoothness. Put this all together and this soup is absolutely delectable!

Soup of the Month-Coconut Curry Soup

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 4 cloves of garlic, minced
  • 1 small onion, finely chopped, not quite minced
  • 1 medium carrot, chopped small
  • 1 tablespoon fresh ginger, minced
  • 1 pinch cayenne pepper (we mean it! only a pinch! It is easier to add than take away)
  • 2 tablespoons Better Than Bouillion Chicken flavor
  • 6 cups water
  • 1 can Coconut Milk
  • 1 cup red lentils
  • 1/2 cup brown rice -We used Basmati
  • 1 splash of lime juice
  • 2 tablespoons chopped cilantro

Instructions

  1. Saute garlic, onion, carrots, ginger in olive oil until soft.
  2. Add 6 cups water, 1 can of coconut milk, 1 cup red lentils(uncooked), 1/2 cup rice (uncooked)
  3. Add 2 tablespoons Better Than Bouillion
  4. Simmer for 30 minutes
  5. Add 1 rounded tablespoon sweet curry
  6. Add 1 good squeeze of lime
  7. Serve with chopped cilantro as garnish
  8. If you want to add more flavor, add more Better Than Bouillion 1 teaspoon at a time and or more sweet curry.
http://pondermountain.com/2013/02/03/soup-of-the-month-coconut-curry-soup/

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