Experimental Wednesdays: Curried Carrot and Lentil Soup

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I found this recipe in an ABC Delicious cook book and was curious. If I’d stuck to the recipe it would have been a little bit bland but I didn’t stick to the recipe. My house mate liked the outcome. However, next time, I would make it with pumpkin or sweet potato. Wasn’t impressed with the carrot flavour.

INGREDIENTS:

20 g butter

2 tablespoons olive oil

1 onion, chopped

1 leek, washed and chopped

1 tablespoon good curry paste

2 teaspoons ground cumin

2 garlic cloves, crushed

1/3 cup of passata

1 tablespoon of tomato paste

5 carrots, chopped

1 cup red lentils

4 cups chicken or vegetable stock, I use Massel brand, which is vegetarian

1 cup coconut milk + extra to serve with a swirl!

Lime juice to taste

2 tablespoons peanut oil

12 (or more) fresh curry leaves

1 teaspoon yellow mustard seeds

Pappadams to serve

METHOD:

Place the butter and olive oil in a saucepan over medium heat. Cook the onion and leek, stirring, for 2-3 minutes until softened but not browned. Add the curry paste and cumin, then cook, stirring until fragrant.. Add garlic, tomato passata, tomato paste, carrots, lentils and stock, then season. Cover and simmer for around 20 minutes or until the carrot is tender. Remove the soup from the heat and blend until smooth.

Add the coconut milk and lime juice and gently reheat over a low heat.

Meanwhile, place the peanut oil, mustard seeds and curry leaves in a small fry-pan until the mustard seeds pop and the curry leaves toast. Use this mix as a garnish, along with a swirl of coconut milk, in each bowl. Serve with the pappadams.

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