Red Lentil Coconut Curry Soup
1 large yellow onion, diced
4 medium carrots, thinly sliced
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons mild to medium curry powder
1 28-oz can Muir Glen Organic Fire Roasted Crushed Tomatoes
2 cups chicken or vegetable broth
8 cups water
1 12-oz can coconut milk
1 teaspoon salt
1-2 teaspoons fresh lemon juice (optional)
2 cups red lentils
Winning recipe from 2013 Fire Roasted Tomato Soup and Chili Throwdown. Submitted by Keren “Earthdancer” Genet.
Preparation & Directions
Lightly sauté diced onion and thinly sliced carrots in oil, for about 5 minutes, stirring frequently.
Add garlic, spices, and salt, and stir continuously for another two minutes.
Pour in Muir Glen Fire Roasted Tomatoes, 2 cups water, and red lentils. Allow to come to a boil.
Add the remainder of the water and the broth. Allow it to return to a boil. Turn the heat to medium, allowing the soup to slowly simmer for about an hour.
Add the coconut milk, and a bit of lemon juice (optional). Allow it to very gently simmer for another 15-20 minutes before serving.