Sometimes, these days stretch into weeks. Or even month. The life is a daily humdrum of necessary things to do, no highs, no lows, an endless flow of regular life. The days go by, the weeks go by and you wonder where they went. Today was another one of those days. I got my work done, ate lunch in the office, and googled recipes for chocolate souffle and for a creamy, non-humdrum soup. This soup is perfect --- carrots, red lentils, ginger and coconut and a hint of curry. At least the soup looks bright.
Carrot, lentil, ginger and coconut soup
(makes 2 larger or 4 small servings)
- 1 medium sized onion, peeled and finely chopped
- 1/2 TB coconut oil
- 1 inch ginger, peeled and finely chopped or better microplaned
- 5-6 medium sized carrots, peeled and cut into 1/2 inch pieces
- 1/3 cup red lentils
- 1 teaspoon curry powder
- 1/4 teaspoon tumeric
- 3 cups of vegetable broth
- 1/2 cup lite coconut milk
In a heavy bottom pan, melt the coconut oil and saute the onion. Once translucent, add the ginger and the carrots, and saute for 1-2 min. Add the broth, and scrap off all the brown bits on the bottom. Now, add the lentils, curry powder, and tumeric. Bring to a simmer, cover, and lightly simmer for 20 min until the carrots and lentils are soft. Add the coconut milk, and simmer for another 5min. Take off the stove, and with an immersion blender finely puree the soup. – Adjust for salt if needed. Serve with cilantro.