Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
- Next, incorporate minced garlic and grated ginger. Cook for 1-2 minutes until aromatic.
- Add red curry paste and turmeric powder; stir to combine and cook for 1-2 minutes.
- Now, add rinsed red lentils, vegetable broth, and coconut milk. Stir to ensure lentils are submerged.
- Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes.
- Use an immersion blender to puree for a creamy texture, if desired.
- Stir in soy sauce and lime juice, adjusting salt to taste.
- Ladle soup into bowls and garnish with fresh cilantro. Serve hot with crusty bread or over rice.
Nutrition
Notes
This soup can be customized with different spices and vegetables to suit your preferences.
