Lentil Curry Soup
The soup is definitely a full body soup, with a heavy taste of curry, which we love. I thought the spices might have deterred my kids but I was wrong. Both my children loved it. We topped our soup with a dollop of vegan sour cream and dried parsley. There is a subtle taste of cauliflower and hardly any of the sweet potato, but the starch from the lentils and potato really give the soup its thick creaminess.
Ingredients
- 6 cups vegetable broth I weakened it by doing 4 cups vegetable broth with 2 cups water, for lower sodium.
- 2 Tbs. curry powder
- 1 1/2 tsp. ground coriander
- 1 tsp. cumin powder
- 1 cup brown lentils
- 1/2 head cauliflower cut into small pieces
- 1 med. sweet potato peeled and chopped
Instructions
- In a large pot, pour vegetable broth and seasonings in. Stir. Add in lentils and bring to a boil. Once boil is reached bring down to a simmer for 5 more minutes.
- Add chopped sweet potato and cauliflower to soup and bring to a slight boil for 25-30 minutes. Uncover and continue to boil for the remaining 10-15 min.
- Serve hot, topped with vegan sour cream and dried parsley
Tried this recipe?Let us know how it was!