Recipe: at dinner Kumara and carrot lentil curry soup

Recipe: at dinner Kumara and carrot lentil curry soup Delicious, fresh and tasty.

Kumara and carrot lentil curry soup. Kumara and carrot lentil curry soup smasher. The Cream of Lentil Soup was the star of a potluck dinner at the Women's Centre, the Self-Crusting Quiche made a perfect lunch for Colin's auntie and cousins, and I frequently made the delicious Oaty Muffins, storing half of the uncooked batter in the fridge (as Alison advised) to bake a fresh batch later in the week. So today's curried carrot and lentil soup is a healthy and filling one and there are no side-effects associated with overconsumption.

Add coconut aminos and curry powder and stir once more.

Add the lentils, chopped tomatoes, celery, tomato puree and curry powder to the pot and stir together.

An easy, creamy soup with just a hint of curry flavor.

You can cook Kumara and carrot lentil curry soup using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kumara and carrot lentil curry soup

1. You need 1 of large kumara.

2. Prepare 2 of large carrots.

3. It’s 1 cup of yellow lentils.

4. Prepare 1 of large onion.

5. It’s 4 cloves of garlic.

6. It’s 2 cups of vegetable stock.

7. You need 1 can of coconut milk.

8. Prepare 2 TSP of curry powder.

9. You need 1 TSP of turmeric.

10. Prepare to taste of Chilli powder.

11. Prepare of Cilantro.

12. It’s of Fresh lime.

This recipe uses sweet potato because it is available in the US.

In New Zealand they use kumara which is related to the sweet potato.

It is a purplish root vegetable that, when peeled and cooked, is a yellow green color and is an important part of the Maori (native New Zealanders') diet.

The base for this simple curry soup is onion, garlic, ginger, carrots, and potatoes.

Kumara and carrot lentil curry soup step by step

1. Fry onion and garlic until soft. Then add spices and fry for further 30 seconds.

2. Add Kumara and carrots and stir to combine with spice/onion mix.

3. Add hot stock, 1 cup water and lentils. Bring to boil then simmer at low heat with lid until lentils are cooked (about 45 mins).

4. Put into food processor and process until smooth.

5. Place back into pot and add coconut milk. Heat gently until hot.

6. Serve with finely chopped cilantro and lime juice.

For the quintessential curry flavor, I relied on my DIY curry powder that I've been putting in everything lately (i.e.

Crispy Tofu, Vibrant Green Curries, and Tofu Scrambles).

Add chickpea puree and butter to lentil soup.

Season to taste with salt, pepper, and additional curry powder, if desired.

Place onion mixture, kumara, carrots and stock in the slow cooker.