Curry Vegetable Soup
1 Onion
Garlic (to taste)
4 Carrots
1 Large Sweet Potato
1 cup Lentils
1 can Cannelini Beans
1 can Diced Tomatoes
4 cups Vegetable Broth
Curry Powder (to taste, I used 2 tbsp)
Cinnamon (to taste, I used 1 tsp)
- Dice the onion and sauté it in a large stockpot over medium heat in coconut oil*
- Once the onions are getting soft, add the garlic and sauté for about 2 more minutes
- Chop the sweet potato and carrot into bite size pieces and add to the pot
- Cook everything together for a few minutes, then add the cannelini beans and tomatoes, both with their liquids
- Add the broth and the spices
- Raise the heat and allow the soup to boil before reducing the heat to low and letting it simmer for 45 minutes, until the vegetables are tender and lentils cooked
- Eat immediately, or refrigerate, covered, for up to a week
*Coconut oil has a high smoke point and goes well with the curry, but if you don't have any on hand, olive oil or even butter would work (just be careful of the temperature)
No Comments Yet, Leave Yours!