It starts to get cold, and I declare the official start of soup and casserole season! These pureed soups are my savior on those evenings when I want something warm and I am too lazy to cook anything fancy. Just chop, cook and puree—that’s the process of making this soup in a nutshell. I don’t know if cooking can get any easier than this.
I made some garlic bread to go with this soup, and I really recommend trying it out. The garlic flavor is the perfect companion to the heat of the soup’s curry. Also, any reason to make garlic bread is a good reason, right? Although they may look humble, this soup and bread are truly this winter’s glorious saviors.
1 clove of garlic
Onion
1 tbsp of curry powder
½ tsp chili flakes
½ tsp cumin seeds
½ tsp turmeric
4 C / 1 liter of water
1 C / 2 ⅓ dl red lentils
2 medium sized potatoes
2 carrots
¾ C / 200 ml coconut milk
1 tbsp olive oil
Salt and pepper to taste
Dice the onion and mince the garlic. Heat the oil in a pot. Add the diced onion and let cook until the onion gets softer. Add the garlic and the spices. Let cook for a minute.
Add the water and lentils and stir. Wait for the water to simmer.
In the meantime, prepare the potatoes and carrots by peeling and chopping them. Add them to the pot with the water and other ingredients. Add salt and pepper to taste. Lower the heat when the water starts to boil.
Cook the soup on low to medium heat for approximately 45 minutes.
Puree the soup with a hand blender. Add ¾ of the coconut milk. Continue cooking if you like your soup a bit thicker.
Drizzle the rest of the coconut milk over the soup and serve.
Two pieces of bread of your choice
¼ C of olive oil
2 cloves of garlic
1 tbsp dried chives
pinch of salt
Mince two garlic cloves.
Mix the minced garlic, chives, salt and oil in glass. Set aside.
Heat your oven to 200°C.
Spread the oil mixture on the pieces of bread, and cook them for 8-10 minutes. If you want them to be extra crunchy, cook them with the oven's grill setting for the last minute.
