Coconut-Curry Lentil and Carrot Soup

Perhaps I need to come up with a better name for this DELICIOUS creation I whipped up the other day. I used coconut milk I made fresh and I also hand made the yellow curry, if time is an issue for you please feel free to sub in already prepared for both.
Lentil Soup Base Ingredients
(always reach for organics if possible)
1 Bunch of Celery
1 2lbs bag of Carrots
10 Cremini Mushrooms Sliced
Fresh Basil
1 Red Onion
1 White Onion
3 Cups of Lentils
4 Cloves of Garlic
3 Bay Leaves
Sea Salt to Taste
Cracked Black Pepper to taste
1 Tsp Dried Oregano
1 Tbsp Coconut Oil
Directions:
1. Chop Onions, Garlic and Celery
2. Heat Coconut oil in large stock pot, I used 12Q
3. Add celery and onion and cook until soft.
4. Add garlic and spices and stir for 30 seconds.
5. Add 3 cups of rinsed lentils and 12 cups of water and bring to a boil, remove scum that will form on top. Cook for 30 minutes or until the lentils have softened. Taste and season accordingly.
6. With handblender blend soup so that it reaches this consistency.
7. Prepare yellow curry while lentil soup is cooking. Read how to here: Fresh Made Yellow Curry Sauce
8. I added in the meat from the coconut milk to the soup for the extra nutrients and fibre.
9. Mix curry sauce into cooked lentil soup and add in peeled Julienned Carrots, Fresh Basil and Mushrooms and cook until slightly tender.
10. Allow to cool slightly, serve and share with friends. YUM!
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“whenever we cook for others, we are making a statement to them. If what we prepare and present to our family and friends is attractive, tasty, and health-supporting, we are saying that we want them to be well and happy, to feel nurtured and strengthened. When we offer cuisine that is made of whole and natural ingredients, we are saying that we want them to have all the energy they need in order to make every aspect of their lives richer. We are saying that we honor them” — John Robbins, In May All Be Fed
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Categories: Curry, Gluten Free, Soup, Vegan, Vegetarian

Author:The Holistic Dish

A passionate foodie with a background in Natural Nutrition, Holistic Wellness and Professional Training at the Natural Gourmet Institute. Creating healthy and holistic recipes for friends and loved ones of the Paleo, Vegan, Vegetarian and Gluten Free fare.

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4 Comments on “Coconut-Curry Lentil and Carrot Soup”

  1. October 30, 2011 at 11:50 pm #

    I made this a few weeks back. I omitted the mushrooms (don’t eat them) and wow…..it was AWESOME! I poured some in Mason jars and shared with a couple of friends. You can eat it for dayssss. Highly recommend this recipe!

  2. January 23, 2012 at 5:13 pm #

    Looks delicious! I’m gonna try it tonite! Thanks.

  3. January 23, 2012 at 5:18 pm #

    Thanks, its very addictive. Let me know how it turn out for you 🙂

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