Curried Vegetable Soup With Lentils
Created by Luvcookn on February 12, 2016
- Servings: 6
- Prep Time: 20m
- Cook Time: 25m
- Recipe #22852
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups yellow onions, chopped
- 1 cup celery, chopped
- 2 teaspoons garlic, minced
- 23 ounces cauliflower (2 cups small florets)
- 1 cup carrots, diced
- 1 tablespoon ginger, fresh, grated
- 2 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 3 cups low-sodium vegetable broth
- 19 ounces diced tomatoes (undrained, no salt added) (1 can)
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 19 ounces lentils (no salt added, drained and rinsed) (1 can)
- 1/2 cup coconut milk
- 2 tablespoons fresh cilantro, minced
How to Make
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Step 1: Heat olive oil in a large pot over medium heat.
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Step 2: Add onions, celery and garlic.
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Step 3: Cook and stir until veggies begin to soften, about 3-4 minutes.
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Step 4: Add cauliflower, carrots, ginger, curry powder, cumin, coriander, chili powder and cinnamon.
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Step 5: Stir until veggies are coated with spices and cook 1 more minute.
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Step 6: Add broth, tomatoes with liquid, brown sugar and salt.
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Step 7: Bring soup to a boil.
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Step 8: Reduce heat to low and simmer, covered for 15 minutes; remove from heat.
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Step 9: Carefully transfer half the soup to a blender and puree until smooth.
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Step 10: Return pureed soup to pot with remaining soup.
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Step 11: Add coconut milk and cilantro and mix well.
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Step 12: Taste soup and season with salt and pepper, if desired.
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Step 13: Serve hot.
Nutritional Facts
- 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