Spicy curry soup

I'm currently trying to incorporate more vegetables into my diet.
That said, I have grown slightly tired of the green leaf salad. Or most salads, actually. (And we are not half way through summer. Doh!)
So I have turned to soups.
I'll probably grow tired of soups by autumn, but then I can always go back to salads. Until then, this is a wonderful soup that will satisfy most people. Even dedicated meat eaters, I believe.

This soup is tasty, spicy, filling and healthy.
What more can you ask from a single soup?
I serve it with whole grain rolls and garlic butter. It's delicious!


2 carrots
2 spring onions
1/4 root celery
1 yellow onion
1 garlic clove
1 inch fresh ginger
1 green apple
2-3 tablespoons canola oil or other vegetable oil
1/4 teaspoon cayenne
1/2 teaspoon cumin
1 teaspoon red curry paste
1/2 cup red lentils
1 15oz can coconut milk
2 quarts vegetable stock or vegetable bullion
juice from 1/2 lime
salt and pepper to taste


Peel and cube vegetables.
Peel and finely shred the ginger. Finely chop the garlic clove.
Peel and core apple. Cut it into cubes.

Heat the oil in a three quart casserole.
Saute vegetables and the apple cubes in oil for 2-3 minutes.
Add the spices, and saute for a couple of minutes more.
Add vegetable stock, coconut milk and lentils, and let boil for an hour.

Puree the soup in a food processor or with a hand held blender. (Make sure to keep the hand held blender well into the soup to avoid having it turn into a fiercy hot soupy vulcano.)

When pureed, add juice from 1/2 lime and salt and pepper to taste.