Monday, April 2, 2012
Coconut Curried Red Lentil & Sweet Potato Soup
Two weeks ago it was in the mid 80's... and now it ain't.
I want to eat salad, and peaches and drink sangria and mojitos on the front stoop gawking at the crazies on my block.
I want to sit in the park for hours, sipping on a mason jar filled with iced tea.. eating cherries, reading and soaking up the sun.
I want to go swimming in a lake and dig my feet into a sandy beach.
Instead, I sit inside, curled up under a blanket eating soup and toasted buttered baguette.
Where the hell is summer??
Luckily, this soup is awesome and will make you feel good until you can comfortably dance in the streets in your bikini.
Boom, Boom, Pow....
Coconut Curried Red Lentil and Sweet Potato Soup (serves 2-4)
1 1/2 T. coconut oil
1 medium onion, chopped
1 c . carrot, peeled and chopped
2 c. sweet potato, peeled and chopped
3 cloves garlic, chopped
1 1/2" piece ginger, peeled and chopped
6 c. vegetable broth
1 c. red lentils
2/3 c. coconut milk
1/2 T. curry powder
1/8 t. cayenne
3/4 t. sea salt
black pepper, to taste
1 T. fresh squeezed lemon juice
Heat the coconut oil in a large heavy bottomed pot over medium heat. Add the onion and cook 3-5 minutes, until softened. Add the sweet potato and carrot, and cook an additional 2-3 minutes. Stir in the garlic, ginger, curry powder and cayenne and cook for another minute or two. Add the lentils and vegetable broth. Cover and simmer until the carrots and sweet potatoes are tender and the lentils soften, about 20-25 minutes. Puree with an immersion blender until creamy. Stir in the coconut milk, lemon juice and season with salt and pepper, to taste.