- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 celery stalk, chopped
- 1 clove garlic, minced
- 2 cups vegetable stock
- 1 small yam, cubed
- 1 small potato, cubed
- 1/2 cup dried lentils
- 1 tablespoon curry paste
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (14 ounce) can coconut milk
- 1/4 cup fresh cilantro
- Heat oil in a soup pot over medium heat. Add onion; cook until translucent, about 3 minutes. Add celery and garlic; cook for 5 minutes more. Add vegetable stock, yam, potato, lentils, curry paste, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are cooked, 15 to 20 minutes.
- Stir coconut milk into the pot with the vegetables. Transfer half of the soup to a large bowl. Blend with a stick blender. Return blended soup to the pot and stir in cilantro.
07/06/2019
recipepes.com
vegan coconut curry soup with lentils, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
