Curried Winter Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This delicious recipe is from my sister, Julie. It's easy to make once you've got the vegetables chopped! Feel free to get creative with ingredients! Green lentils are fine, but be sure to soak them for at least an hour and cook them for about 30 minutes. Typically, I make this from leftover chicken that I throw in the pot when I add the stock and lentils. To make your own stock, Boil the chicken bones with onion and celery. I chill it and remove the fat and bones to make a good low-fat stock. Be SURE you save the leftover coconut milk to make my delicious Double Coconut Meringue pie! Ingredients:
1 1/2 teaspoons olive oil |
1 tablespoon curry powder |
1 large leek, chopped |
4 cups chicken or 4 cups vegetable stock |
4 boneless chicken thighs (or leftover chicken) |
1 cup boneless chicken thighs (or leftover chicken) |
1/2 cup red lentil |
1 waxy potato, peeled and diced |
1 sweet potato, peeled and diced |
1 medium turnip, diced |
1 parsnip, sliced on the diagonal |
1 carrot, sliced on the diagonal |
1/4 cup coconut milk |
2 tablespoons chopped cilantro (optional) |
salt |
1/4 teaspoon cayenne pepper (optional) |
Directions:
1. Brown chopped chicken.
2. In a medium soup pot, melt the butter or olive oil.
3. Add the curry powder and leek, and cook over low heat, stirring frequently, for 1 minute.
4. Add the stock and lentils.
5. Bring to a boil, reduce to a simmer, and cook, covered, over medium heat until the lentils are soft, about 10 minutes.
6. Add the potato, sweet potato, turnip, parsnip, and carrot.
7. Simmer, covered, until the vegetables are soft but not mushy, about 25 minutes.
8. Remove the soup from the heat.
9. Stir in the coconut milk and cilantro.
10. Season with salt and cayenne.
11. Ladle into warm bowls.
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