Curry-Lentil Soup

Curry-Lentil Soup

Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup. Makes 4 Cups

1 yellow onion, finely diced
2 T. garlic, minced
2 T. fresh ginger, peeled, minced
1 T. curry powder
1/2 t. crushed red pepper flakes
Pinch of sugar
4 cups vegetable broth
1/2 cup red lentils
Juice of 1 lime
1/4 cup heavy cream
Salt to taste
Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves

Sauté onion in melted butter in a large saucepan over medium heat, 3-5 minutes.

Add garlic, ginger, curry powder, red pepper flakes, and sugar; sauté about 1 minute.

Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. Remove soup from heat.

Stir in cream and salt.

Garnish soup with coconut, peanuts, scallions, and mint.

Source of recipe: Cuisine at Home