A dear friend and her family came for visit about a year ago, I made up a pot of soup for lunch. As per usual I had no recipe and I didn't measure a thing. That night she jokingly asked for the recipe ...and said I'm guessing you don't have one but its worth a try. She was right but I did send her everything I used and general direction.
Since then it has become a family favorite for them and she has made it for many friends who've raved about it and asked for the recipe. she has told me a few times now that I need to blog it, so this weekend I made the soup and took pictures....I even used measuring cups and spoons if you can beleive it ;)
To make things easier I usually only make this soup after we have had crock pot or roasted chicken and there are leftovers to be used and i can use the bones to make the broth thats needed. This soup is still good without the broth and chicken so don't let that deter you if you don't have the meat and stock on hand.
What will we need?
~6 Ribs of celery
~6 Small carrots
~3 Small onions
~5 Cloves of garlic
~1.5 Cups Lentils ( I used red)
~2-3 tea spoons Red or green curry paste
~1 90g bar Coconut cream concentrate (coconut butter) or 1 can full fat coconut milk
~8 cups divided bone broth or water
~1-2 cups diced cooked chicken (optional)
~Coconut oil to sauté the vegetables
~Chopped cilantro for the top
The spice measurements are just a guide line, start with whats there and add what you need depending on your spice preference.
Ok let's get started
1. Wash and chop the celery, carrots ( I leave the peel on because I'm lazy like that), leeks and onion.
2. Put a large pot ( mine was 7 quarts) on the rage and turn on to a medium to medium high heat, add the coconut oil.
3. Once the coconut oil is hot add the chopped veggies and let cook for 5-7 min giving it a stir once or twice.
4. Mince and add the 5 cloves of garlic, put the lid on the pot and let the vegetables sauté and sweat until soft ( it takes about 5-10min)
5. Spoon about 75% of the vegetable into a high speed blender and add about 4 cups of broth or water. blend on high for about 30 seconds~please take caution when blending hot things at high speed~ or until well blended. ( if you don't have a blender a stick blender may work it just won't be as smooth)
6. Return the blended soup to the pot with the other 25% of vegetables you had left behind (keep the heat at medium high)
7. Add the remaining 4 cups of broth or water and the 1.5 cups of lentils.
8. Add the turmeric, curry powder, curry paste, salt and pepper.
9. Stir well and let cook/low boil for 15 to 20 min or until the lentils are fully cooked/coming apart (be sure to keep an eye on it and give it a few stirs throughout cooking)
10. Add your coconut cream concentrate or coconut milk and stir until fully mixed in.
11. If your adding chicken add it now.
11. Have a little taste and see if it needs anymore spices.
12. Top with fresh chopped cilantro and ENJOY
We really enjoy this soup over rice, the next day it gets much thicker~almost stew like so if you want it soup like again just all a little broth or water.
And my secret to make any soup yummy, add a pad of butter to the bottom of the bowl before you ladle it in =)