Potato & Lentil Soup
Potato & Lentil Soup
Time to beat the winter chills with a creamy hot soup, but without all the heavy calories! This soup gets its creamy texture from the potatoes and light coconut milk, and combined with the warmth of curry powder and other spices it really hits the spot. It’s great for dinner and lunch the next day, so be sure to make a large batch!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 12
Ingredients
- 2 potatoes (large)
- 2 onions
- 1/2 tablespoon cumin seeds
- 1 teaspoon ground coriander
- 2 tablespoons olive oil (divided)
- 4 cloves garlic
- 1 tablespoon curry powder
- 1/2 bunch fresh coriander
- 1 cup red lentils
- 4 cups vegetable stock
- 1 cup light coconut milk
- 1 lemon (for juice)
- Coconut shavings (optional)
Instructions
-
Preheat the oven to 350 degrees F.
-
Peel and cut potatoes and onions into 1-inch chunks.
-
Place potatoes and onions on a roasting tray lined with parchment paper.
-
Sprinkle vegetables with cumin seeds, ground coriander, and a pinch of sea salt and black pepper.
-
Drizzle with 1 tablespoon oil and toss to coat.
-
Roast in the oven for 40-45 minutes.
-
Meanwhile, peel and finely slice garlic.
-
Pick coriander leaves and set aside, then finely slice coriander stalks.
-
Place a large saucepan over medium-low heat and pour in 1 tablespoon oil.
-
Sauté garlic, curry powder, and coriander stalks for 1 minute.
-
Add red lentils to the pan. Stir to coat then pour in stock and coconut milk.
-
Turn up heat, gently bring to boil, then let come to simmer and cook lentils for 20 minutes, or until completely broken down.
-
When veggies are ready, remove from oven and carefully spoon into pan.
-
Add most of the coriander leaves then blend the soup with a blender (make sure to cool the mixture) until creamy but still has little texture.
-
Squeeze in lemon juice to taste and adjust seasoning if need be and serve topped with remaining coriander leaves and toasted coconut shavings.