Coconut Curry Red Lentil Soup
- 2½ cups red split lentils
- 2 cups onion, diced
- 2 cups carrots, diced
- ¾ cup frozen corn
- ¾ cup frozen peas
- 8 cups low sodium vegetable broth (2, 32oz. cartons)
- 2 cups light coconut milk
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- ½ teaspoon cayenne
- 1½ teaspoons sea salt
- 1 tablespoon vegetable oil
- salt & pepper
- chopped cilantro (optional)
- cashew sour cream
- Heat oil in large pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 5 minutes. Add carrots, spices, and salt and sauté a few minutes more. Rinse lentils and add to pot with coconut milk and vegetable broth. Bring to a boil then reduce to a simmer and cook covered for 15 minutes.
- Transfer 2 cups of soup to a blender and puree. Return to pot, add corn and peas, and simmer 5 minutes more. Season with salt and pepper to taste.
- Serve garnished with cashew sour cream and cilantro.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/coconut-curry-red-lentil-soup/
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