Curried Potato & Lentil Soup
Ingredients
The soup
-
1
Tbsp
coconut oil
-
1
cup
diced yellow or white onion
-
1
tsp
minced fresh ginger
-
2
medium
whole carrots (peeled and chopped)
-
1
pinch
sea salt + black pepper
-
4
cloves
garlic (minced)
-
3
cups
diced potatoes
-
1½
Tbsp
curry powder
-
5-6
cups
vegetable broth
-
1
cup
green lentils (thoroughly rinsed and drained)
-
1
Tbsp
coconut sugar (optional)
-
4
cups
chopped green or purple kale
For serving
-
to taste
fresh chopped cilantro
-
to taste
lemon juice
-
to taste
bread or flatbread
Instructions
- Heat a large pot over medium heat and add oil, onion, ginger, and carrots with a pinch of salt and pepper; cook until onions are soft.
- Add garlic and potatoes, cooking for a few minutes, then stir in curry powder and cook for an additional two minutes.
- Add a portion of the vegetable broth and increase heat to medium-high until it reaches a low boil.
- Stir in lentils, reduce heat to low, and simmer uncovered for 20-25 minutes until lentils and potatoes are tender.
- Taste and adjust seasonings, adding coconut sugar or more curry powder if desired.
- If the soup is too thick, add the remaining vegetable broth and stir until warmed through.
- In the last few minutes, add kale and cover to steam until tender.
- Serve immediately with optional cilantro and lemon juice.
Nutrition Facts (estimated)
Servings
4
Calories
390
Total fat
6.2g
Total carbohydrates
61.6g
Total protein
23.1g
Sodium
1000mg
Cholesterol
0mg
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