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Thai Curry Soup with Sweet Potatos and Lentils

Thai Curry Soup with Sweet Potatos and Lentils

My roommate Jaqueline’s birthday is in October so starting early JacquelineSeptember I started asking what cupcakes she
wanted and listing off creative ways I had thought of to make cocktails into cupcakes. However, she insisted that she wanted nothing else but this soup that I had made a few weeks prior so I made birthday soup. She is the sweetest human and was so excited to have a dinner option that was healthy and only needed to be microwaved! This soup is perfect for fall, it is thick creamy and spicy and relatively easy. The ingredients are also very inexpensive which is always nice for a college budget. It is also a great vegetarian option, with the lentils and sweet potatoes it is packed with protein and vitamin C. This is a new staple in my diet!

I also took this opportunity to work on my prep cooking skills. As you can see in the picture bellow i had everything chopped and measured next to my pot on the stove and it made everything so much easier!


Thai Curry Soup with Sweet Potatoes and Lentils

Ingredients:curry soup

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, sliced
  • 1 tbsp ginger, peeled & diced into small pieces
  • 1 tbsp Thai red curry paste
  • 1 medium sweet potato peeled and diced into ½ inch cubes
  • 2 medium carrots, peeled and diced
  • 3 cups stock {veggie or chicken}
  • ¾ cup dried red lentils
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
After simmering:
  • 1 can light coconut milk
  • ¼ tsp salt (or more; to taste)
  • Red pepper (optional for more spice)curry soup 2
  • 1 tbsp lime juice
  • 1 tsp fish sauce
  • cilantro for garnish

Directions:

  1. Sweat the onions in the olive oil in a large pot until clear and fragrant.
  2. Add the ginger and garlic and cook for a minute or two.
  3. Add the curry paste and stir till the onions are evenly coated and you can really smell the curry, 30 seconds to a minute.
  4. Add the sweet potato, carrots, stock, lentils, fish sauce and lime juice and bring to a boil. Reduce heat and simmer covered for 20 minutes or until the lentils are plump and the sweet potatoes are soft. curry soup 3
  5. if you have an immersion blender use it to blend the soup until there it is smooth, this is where I had to improvise. Not having a fancy schmancy immersion blender I had to use a regular blender. If you are using a regular blender scoop out one cup of soup at a time and blend it with a splash of the coconut milk. If you are using an immersion blender add the coconut milk after the soup is blended thoroughly.
  6. Heat the now blended soup on low heat and add in the remaining fish sauce, lime, salt, and optional red pepper. The Thai curry has a lot of spice to it already so be sure to taste the soup first before adding more spice.
  7. Top with cilantro, pair with a strong red wine. Enjoy!

(recipe adapted from http://sweetpeasandsaffron.com/2014/10/thai-curry-lentil-sweet-potato-soup.html)

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