This soup is perfect for cold days. It's a classic combination of curry, garlic and ginger, and it tastes great.
(From Cuisine at Home)
"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."
1 yellow onion, finely diced
2 T. garlic, minced
2 T. fresh ginger, peeled, minced
1 T. curry powder
1/2 t. crushed red pepper flakes (I used 1/8 tsp very hot red pepper flakes)
Pinch of sugar
4 cups vegetable broth
1/2 cup red lentils
Juice of 1 lime
1/4 cup heavy cream (coconut milk also works)
Salt to taste
Garnish- I never serve the soup with garnish on weekdays, only when I serve it to guests).
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves
Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.
Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.
Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.
OBS: DO NOT bring the soup back to boil after you have added the heavy cream. The lime in the soup will cause it to separate. Re-heat soup slowly over low heat and don't let it boil.
Stir in cream and salt.
Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).
Makes 4 Cups
From Cuisine at Home