2 medium sweet potatoes (peeled and cut into chunks)
2 cups uncooked red lentils (rinsed well)
1/2 cup diced celery
1 medium onion chopped
10-15 curry leaves (see note)
2Tbs ginger/garlic paste (or 1Tbs of each fresh)
1tsp turmeric powder
1tsp cumin seeds (crushed)
1tsp of curry powder
red chili flakes (to taste)
1/2 tsp of dried thyme
8 cups chicken stock or water/bullion equivalent
1Tbs of canola oil
1 cup of coconut milk
juice of fresh lime
Salt to taste
Note: Curry leaves are available at most Indian grocery stores or Asian Markets. If you cannot find curry leaves, substitute a bay leave. Remember to remove the bay leaf before you liquidize the soup, the curry leaves are fine to liquidize. :)
Blend soup until creamy. You can use a hand blender or put it into the larger blender in small batches. Add your lime juice and serve.
Note: Remember to remove the bay leaf before you liquidize the soup, the curry leaves are fine to liquidize. :)
Optional garnish: fry some more curry leaves until crispy in some canola oil to top the soup.
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