I love to make soup! Soup may be my favorite food group actually, if that's a thing. I have made soup for so many years that I rarely follow a recipe but instead just use what I have available or what sounds good at the time. Occasionally, I go online and look at recipes others have created and use them as a guide or I use a recipe a friend or family member suggests but invariably what is created is unique in some way. Maybe creating soup is fun to me is because you don't need to follow a recipe and make it exactly the same each time. It can be wonderful even if the same variety tastes slightly different ( or incredibly different) every time you make it!
Almost every soup I make begins with the same basic ingredients: Onions and garlic ( the more the merrier) sautéed in 2-3 tablespoons of the oil ( I prefer Extra Virgin Olive Oil ), broth, and seasonings. Most of my soups also have diced celery and carrots to add another layer of flavor and body. Then you add whatever else you have on hand: tomatoes. beans, lentils, veggies, meat, tofu, whatever you feel like.
Here is my recipe Red Curry Lentil Soup- Feel free to change whatever you desire!
Ingredients:
1 1/2 cup dry red lentils (cooked, drained, and set aside)
1/2 cup red pepper
1/2 of a large onion
2 Tbs. olive oil
1 carrot (peeled and diced)
1 stalk of celery (diced)
1 tsp. minced garlic
1-2 Tbs. red curry paste (start with 1 and add to taste)
1 tsp. curry powder
1/2 tsp. turmeric
1 tsp. sugar
1 14 oz. can of tomato puree
1 can coconut milk (full fat is best)
cilantro (optional for garnish)
*Serve over brown rice or with naan
Directions:
1. Cook, drain and set aside your lentils
2. Pour olive oil into a large dutch oven or soup pot and heat on medium heat
2. Add red peppers, onion, carrot, and celery
3. Sautee until soft (5 minutes or so)
5. Add garlic and saute for an additional minute
6. Add red curry paste, curry powder, turmeric, sugar, tomato puree, and cooked lentils
7. Turn down the heat and simmer for 30 minutes
8. Stir in the coconut milk and heat until bubbly
9. Serve over rice or with naan
This reheats and freezes well!
Almost every soup I make begins with the same basic ingredients: Onions and garlic ( the more the merrier) sautéed in 2-3 tablespoons of the oil ( I prefer Extra Virgin Olive Oil ), broth, and seasonings. Most of my soups also have diced celery and carrots to add another layer of flavor and body. Then you add whatever else you have on hand: tomatoes. beans, lentils, veggies, meat, tofu, whatever you feel like.
Here is my recipe Red Curry Lentil Soup- Feel free to change whatever you desire!
Ingredients:
1 1/2 cup dry red lentils (cooked, drained, and set aside)
1/2 cup red pepper
1/2 of a large onion
2 Tbs. olive oil
1 carrot (peeled and diced)
1 stalk of celery (diced)
1 tsp. minced garlic
1-2 Tbs. red curry paste (start with 1 and add to taste)
1 tsp. curry powder
1/2 tsp. turmeric
1 tsp. sugar
1 14 oz. can of tomato puree
1 can coconut milk (full fat is best)
cilantro (optional for garnish)
*Serve over brown rice or with naan
Directions:
1. Cook, drain and set aside your lentils
2. Pour olive oil into a large dutch oven or soup pot and heat on medium heat
2. Add red peppers, onion, carrot, and celery
3. Sautee until soft (5 minutes or so)
5. Add garlic and saute for an additional minute
6. Add red curry paste, curry powder, turmeric, sugar, tomato puree, and cooked lentils
7. Turn down the heat and simmer for 30 minutes
8. Stir in the coconut milk and heat until bubbly
9. Serve over rice or with naan
This reheats and freezes well!
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