Delicious, creamy soup balanced by subtle and flavorful spices.
check it out!
– Onion – Ginger root – Curry powder – Carrots – Potato – Apple – Tomato paste – All-purpose flour – Masoor dal
In a large pot, warm oil over medium high heat. Then add the onions and celery, season with salt, and cook until translucent, about 5 minutes.
Add garlic and ginger and cook for about 2 minutes. Add mustard seeds, turmeric, curry powder, red pepper flakes, and ground cumin.
Cook until mustard seeds pop and sizzle, about 1 minute. Then, add carrots, potatoes and apple cubes, and cook for 2 minutes.
Add tomato paste and flour. Cook, stirring well to coat all the ingredients, for 2 minutes.
Add the masoor dal and vegetable broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits.
Reduce the heat from medium heat to low heat. Cover the pot and simmer for 10 minutes.
Then uncover and simmer for 15 to 20 minutes more, until the carrots and potatoes are tender, the soup is creamy, and flavors have blended.
Add coconut milk and lime juice, and stir well. Serve the soup in bowls, and top with fresh cilantro leaves and more red pepper flakes, if desired.
Great make-ahead meal for every night of the week!
Full Recipe Here
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