Curried Vegetable Soup With Lentils
Recipe: #22852
February 12, 2016
Categories: Curries, Celery, Cauliflower, Onions, Indian, Gluten-Free, Heart Healthy Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, more
"A warming soup full of veggies and high fiber."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (316.5 g)
- Calories 243.8
- Total Fat - 8 g
- Saturated Fat - 4.7 g
- Cholesterol - 0 mg
- Sodium - 622.5 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 13.5 g
- Sugars - 8.8 g
- Protein - 10.8 g
- Calcium - 68.4 mg
- Iron - 3.9 mg
- Vitamin C - 27.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat olive oil in a large pot over medium heat.
Step 2
Add onions, celery and garlic.
Step 3
Cook and stir until veggies begin to soften, about 3-4 minutes.
Step 4
Add cauliflower, carrots, ginger, curry powder, cumin, coriander, chili powder and cinnamon.
Step 5
Stir until veggies are coated with spices and cook 1 more minute.
Step 6
Add broth, tomatoes with liquid, brown sugar and salt.
Step 7
Bring soup to a boil.
Step 8
Reduce heat to low and simmer, covered for 15 minutes; remove from heat.
Step 9
Carefully transfer half the soup to a blender and puree until smooth.
Step 10
Return pureed soup to pot with remaining soup.
Step 11
Add coconut milk and cilantro and mix well.
Step 12
Taste soup and season with salt and pepper, if desired.
Step 13
Serve hot.
Tips
No special items needed.
1 Reviews
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