Curry Lentil Soup
|
Image
|
Prep Time:
Cooking Time: Servings: 6 |
|
|
Curry Lentil Soup. A creamy soup that truely warms you up.
|
||
Be The First To Review This RecipeIngredients
| cumin | 2 tsps | |
| coriander | 1 1/3 Tbsps | |
| turmeric | 1 1/3 Tbsps | |
| curry powder | 1/4 cup | |
| anise seed | 1 tsp | |
| nutmeg | 1/4 tsp | |
| potato | 2 lbs | peeled and chopped |
| lentil | 1 cup | rinsed |
| oil | 2 Tbsps | |
| vegetable stock | 8 cups | |
| tomato paste | 1/4 cup | |
| salt | 1 tsp | to taste |
| black pepper | 1/2 tsp | to taste |
Directions
- In a bowl combine the cumin, coriander, turmeric, curry powder, anise seed, and nutmeg. Mix well.
- Place the spice mixture in a stockpot and place on medium high heat. Stir around for 1 to 2 minutes until you begin to smell an aroma.
- Add the potatoes. Stir well to evenly coat the potatoes with the spice mixture.
- Add the lentils and drizzle in the oil. Mix again.
- Stir in the vegetable broth.
- Bring to a boil and lower to a simmer. Cover and cook for 30 minutes.
- Stir in the tomato paste.
- In batches puree the soup in a blender. Pour the pureed soup into the stockpot and bring to a simmer.
- Season with salt and black pepper to taste.
