Soup is truly a divine gift. It’s one of the most versatile meals to make because of it’s ‘throw it in the pot’ attitude. Living on the west coast means cold and wet winters, falls and springs. It means hot comforting meals are served on many an occasion. I think one of the reasons I enjoy soup so much because there are just so many different kinds! So many flavours, colours, textures and possible combinations of ingredients all in one pot! To say it bluntly, I. LOVE. SOUP!
My lovely mother makes soup every week, and last weeks soup was lentil curry soup. It was SO. AMAZING. She found it in an old edition of Martha Stewart, and since my mother and I are quite the fans of Martha and all her goodness, she made the soup! Lets just say I wanted to eat it for an entire week. You know you really love something when you could eat it over and over and not get tired of it! The soup is also quite a nasal passages clearer. If you have a cold (like I did) you may want to accompany this soup with a box of tissues. Don’t put the tissues in the soup of course…okay I know you aren’t that silly. I do warn you this soup is a tad spicy, so be prepared.
I know I actually didn’t make this soup, but I thought it was just so delicious it needed to be rewarded. I have a feeling there will be a few more soup recipes to come…
Also, a very happy Easter to you!
- 2 teaspoons safflower oil
- 3 tablespoons finely chopped peeled ginger (from a 2-inch piece)
- 6 garlic cloves, finely chopped (2 tablespoons)
- 1 large shallot, finely chopped (4 tablespoons)
- 2 carrots, finely diced (about 1 cup)
- 2 teaspoons curry powder
- Coarse salt
- 3/4 cup unsweetened coconut milk
- 1 cup red lentils
- 1/3 cup chopped dried cherries
- 3 tablespoons finely chopped cilantro stems, plus 3 tablespoons cilantro leaves for garnish
- Heat oil in a medium saucepan over medium heat. Add ginger, garlic, shallot, and carrots and cook, stirring often, until softened, about 7 minutes. Add curry powder and cook, stirring, until fragrant, about 1 minute.
- Add 1 1/4 teaspoons salt, 1/2 cup coconut milk, 4 cups water, and the lentils, and bring to a boil. Reduce heat, cover, and simmer until lentils and carrots are tender, 8 to 10 minutes. Pour 2 cups soup through a fine sieve into a bowl, reserving solids. Puree strained liquid with remaining soup in a blender until smooth. Reheat after blending. Stir in reserved solids.
- Reserving some for garnish, stir cherries and cilantro stems into soup, and ladle into bowls. Swirl in remaining 1/4 cup coconut milk, and garnish with cherries and cilantro leaves.