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Recipe from Topfood
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30 min
2021-11-01-qf3t4v-curry-soup-with-croutons-2021-10-21-04-20-38-utc
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Updated 18.04.2022
A creamy, rich coconut curry broth loaded with veggies makes this coconut curry lentil soup the perfect 30-minute, one-pot dinner. Oh, and it’s vegan, ideal for kids dinner! Try it!

Ingredients
servings

  • Dried brown lentils
    1,5 cups
  • Coconut milk
    2 cans
  • Chicken stock or vegetable broth
    6 cups
  • Sweet potatoes, about 2 small potatoes, peeled and 1 1/2
    2 cups
  • Packed kale, stems removed and torn into 2
    4 cups
  • Olive oil
    2 tbsp.
  • Large onion, chopped
    1 pcs.
  • Garlic cloves, minced
    4 pcs.
  • Salt
    1 tsp.
  • Fresh ginger, grated
    1 tbsp.
  • Yellow curry powder
    3 tbsp.
  • Ground cinnamon
    tsp.

Nutrition facts per 100 g

  • Calories

    498 kcal

  • Protein

    17 g

  • Fat

    18 g

  • Carbohydrates

    62 g

Method

  • In a 5 quart soup pot, heat olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes.

  • Add all other ingredients except for kale and bring to a boil before reducing to a simmer. Allow the soup to simmer covered for 20 minutes.

  • Add in kale and simmer uncovered for another 5-10 minutes. Serve with warm bread and enjoy! If using a slow-cooker, add all ingredients (except kale) and cook on low for 4 hours. Add kale for the last 30 minutes of cook time.

Bon Appetit!

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