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Categories:
butter curry powder fresh ginger root yellow onion carrots orange lentils chicken broth kosher salt coconut milk fresh basil
Viewed: 85 - Published at: 8 years agoIngredients
- 2 teaspoons butter
- 1 tablespoon high quality curry powder
- 1 tablespoon minced fresh ginger root
- 1 large yellow onion, minced
- 2 large carrots, minced
- 2 pounds orange lentils (available in Indian groceries or specialty food stores)
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper to taste
- 2 cups coconut milk
- 1/4 cup of shredded fresh basil for garnish, optional
Method
- Warm the butter over high heat in a soup pot.
- Add the curry powder and, stirring constantly, toast it for 2 minutes.
- Add the ginger and cook for 1 minute.
- Add the onion and carrots, stir and cook until the onion is soft, about 5 minutes.
- Add the lentils and the chicken broth, stir and adjust seasoning with salt and freshly ground black pepper.
- Partly cover the pot, reduce the heat to medium-low and simmer for 40 minutes.
- Add cold water if the mixture becomes dry.
- Add the coconut milk and stir.
- Adjust the consistency of the soup, if necessary with additional chicken broth, water or regular milk.
- It should be thick, but should fall off a spoon, not mound on it.
- Adjust the seasoning again with salt and pepper.
- The soup can be kept over low heat for up to an hour before serving, but do not let it boil.
- This will cause the coconut milk to break.
- Serve garnished with basil and with basmati rice on the side.
