Curried Carrot, Lentil and Edamame Soup (Great Winter Soup!)
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
4-6 bowls
- Serves:
- 4-6
ingredients
- 1 tablespoon olive oil
- 2 cups sweet onions, diced
- 2 large garlic cloves, minced
- 2 tablespoons gingerroot, peeled and minced
- 1 tablespoon red curry paste
- 4 cups vegetable stock
- 2 cups carrots, peeled and diced
- 1⁄8 teaspoon crushed red pepper flakes
- 1 cup dried split red lentils
- 1 cup frozen shelled edamame beans, thawed
- 1⁄3 cup fresh cilantro, chopped
- 1⁄2 teaspoon salt
- naan bread (optional)
- sour cream (optional)
directions
- Heat oil in a large saucepan on medium heat. Add ginger, garlic and onion; saute for five minutes or until soft and translucent.
- stir in curry paste and 1 cup of stock to blend. Add carrots and crushed red pepper. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.
- Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until lentils are tender. Stir in cilantro, salt and pepper.
- Spoon into individual serving bowls and serve with naan and sour cream, if desired.
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