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–+ servings

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Soups
Cuisine: Indian
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Serve hot, topped with vegan sour cream and dried parsley

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