Hi there,

Crazy weather we’re hav­ing here today… A rainy Sun­day in Jan­u­ary with the tem­per­a­ture feel­ing more like April! Unfor­tu­nately, it’s not sup­posed to last and the cold weather is said to be on its way.

With that in mind, I decided to whip up a tasty soup while my hus­band camped out on the couch, glued to the TV and his beloved foot­ball games. I rum­maged for the big bag of red lentils and can of light coconut milk hid­den in the pantry, and imme­di­ately con­jured up a curry– inspired soup with a lovely silky tex­ture and just the per­fect amount of heat to warm your insides. This could pos­si­bly be my very favourite soup of all. Hope you enjoy it!

Ingre­di­ents:

1 Tbsp olive oil

1 onion, diced

2 gar­lic cloves, minced

1 Tbsp fresh gin­ger, grated

pinch of cayenne

1 cup red lentils

1 cup sweet pota­toes, peeled and diced

1 Tbsp Madras curry paste

1 cup light coconut milk

4 cups chicken or veg­etable broth

¹⁄₂ cup fresh cilantro, chopped

1. In a large soup pot, over low heat, saute onion, gar­lic, gin­ger and cayenne until fragrant.
2. Add lentils, sweet pota­toes and curry paste. Stir until thor­oughly combined.
3. Add coconut milk and broth and increase heat to boil. Reduce heat to sim­mer and cover par­tially for about 25 minutes.
4. Add cilantro and con­tinue cook­ing for another 10 min­utes. Remove from heat and cool slightly.

5. Pour soup into blender and puree until smooth. Taste for seasoning.