For a healthy holiday meal to warm the heart and the body, try this savory soup.
Ingredients
SERVINGS: Makes 4 to 6 servings
- 3 tablespoons raw, virgin unrefined coconut oil (divided use)
- 3 medium onions, coarsely chopped
- 4 cups water
- 1 cup red lentils, washed and rinsed
- 3 medium carrots, roughly chopped
- 1 14-ounce can coconut milk
- 1 bay leaf
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 cup chopped cilantro
- Sea salt to taste
Instructions
1. In a medium noncorrosive saucepan over low heat, warm 1½ tablespoons of the coconut oil; add the onions, cook and stir for 1 minute.
2. Add 4 cups filtered water, lentils, carrots, coconut milk, salt and bay leaf. Cover and bring to a low simmer. Cook, stirring often, for about 15 minutes.
3. Meanwhile, heat the remaining 1½ tablespoons of oil over low heat. Add garlic, ginger, curry and half the cilantro. Gently cook for 2 minutes, stirring frequently. Add to soup.
4. Remove bay leaf. If desired, in a food processor or blender, puree in batches until velvety smooth. (Photos show the soup unprocessed) Taste and adjust salt. Serve hot, and garnish with remaining cilantro.
Recipe courtesy of Chef Wendell Fowler
