Liz gave me the recipe for this wicked coconut soup and being the kind human being that I am... I am sharing it with you.
VEGAN COCONUT AND RED LENTIL CURRY SOUP WITH GINGER
3 tablespoons oil (vegetable, olive, grapeseed, you know the drill)
2 medium onions, chopped
3 cloves of garlic, minced
1 inch piece of fresh ginger, peeled and minced
1 tablespoon curry powder
3 cloves of garlic, minced
1 inch piece of fresh ginger, peeled and minced
1 tablespoon curry powder
1 cup dried red lentils
3 medium carrots, peeled and roughly chopped
14 oz can of coconut milk
1/2 cup fresh cilantro, chopped
3 medium carrots, peeled and roughly chopped
14 oz can of coconut milk
1/2 cup fresh cilantro, chopped
4 cups water
salt
Heat oil in a pot over medium heat. Add onions and cook about 10 minutes, stirring often. Add garlic, ginger, and curry powder. Cook for a couple more minutes, stirring often.
Add 4 cups of water, lentils, carrots, coconut milk, and salt. Bring to a boil. Reduce heat, cover, and simmer, until lentils are tender (about 20 minutes).
Garnish with cilantro.
Heat oil in a pot over medium heat. Add onions and cook about 10 minutes, stirring often. Add garlic, ginger, and curry powder. Cook for a couple more minutes, stirring often.
Add 4 cups of water, lentils, carrots, coconut milk, and salt. Bring to a boil. Reduce heat, cover, and simmer, until lentils are tender (about 20 minutes).
Garnish with cilantro.
Recipe from Liz Pan. Photo from Google Images.
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