Curried Lentil Coconut Soup

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Curried Lentil Coconut Soup

curried-lentil-coconut-soupThis hearty Curried Lentil Coconut Soup is full of immune-boosting garlic, ginger and turmeric and will warm you up from the inside out. This soup freezes well and is great to keep on hand for those unseasonably chilly days when your immune system needs a boost.

I grew up in Vancouver where spring arrives reliably every March, heralded by an explosion of fresh green buds and cherry blossoms. In Calgary, where the weather can change drastically from day to day – even hour to hour – spring is a most confusing season. After 15 years here, I’m still not used to it (or maybe I’m still in denial)!

In our eagerness for spring, we greet the first signs of warmth with short sleeves and sandals, only to be chilled to the bone as soon as the sun hides behind a cloud. As much as I try to persuade my kids to dress in layers, they want nothing to do with coats or sweaters after such a long winter. This can be very challenging for our immune systems, and often leads to the dreaded “spring cold.”

Luckily, the kitchen provides us with a tried and true remedy for the sniffles. Whenever we’re under the weather, nothing hits the spot like a nourishing bowl of homemade soup. Please let me know how you like it in the comments below!

Curried Lentil Coconut Soup
Serves 8
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  1. 2 Tbsp extra virgin coconut oil
  2. 1 med yellow onion, diced
  3. 2 med carrots, diced
  4. 1 med potato, peeled and diced
  5. ½ sweet bell pepper, seeded and diced
  6. 4 cloves garlic, minced
  7. 1 thumb-sized knob fresh ginger, peeled and finely grated
  8. 2 Tbsp medium curry powder
  9. 1 cup red lentils, rinsed and drained
  10. 1 – 796 ml can plum tomatoes
  11. 4 cups reduced salt vegetable broth
  12. Salt and pepper to taste
  13. 1 – 400 ml can light coconut milk
  14. 1-2 Tbsp sucanat (or brown sugar)
  15. Zest of 1 lime
  16. Juice of ½ lime
  17. Fresh cilantro, roughly chopped (optional)
  1. Heat oil in large pot over medium heat. Sauté onion until softened.
  2. Add carrots, potato, bell pepper, garlic and ginger and cook until fragrant, about 5 minutes. Season with salt and pepper.
  3. Add curry powder and stir for 1-2 more minutes. Add lentils and stir until well combined.
  4. Add tomatoes, breaking them up with the back of the spoon. Add vegetable broth and stir to combine. Cover pot and bring to a boil.
  5. Reduce heat to simmer and cook until lentils and vegetables are tender, about 20 minutes.
  6. Add coconut milk, sucanat, lime zest and lime juice. Heat through and adjust seasoning to taste.
  7. Serve topped with fresh cilantro if desired.
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet
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