Curried Pumpkin & Red Lentil Soup

Curried Pumpkin & Red Lentil Soup

Photo by: Rodney Macuja/Bauersyndication.com.au

PREP 15 Mins COOK 45 Mins SERVES 6

2 tsps vegetable or sunflower oil
1 onion, chopped
2 cloves garlic, crushed
1/3 cup korma curry paste
1kg pumpkin, chopped
3 carrots, chopped
500g floury potatoes (such as coliban), chopped
2 large vegetable stock cubes
1.75 litres (7 cups) boiling water
270ml can litre coconut cream
½ cup dried red lentils
1/3 cup coarsely chopped coriander
3 naan breads, cut in half, heated, to serve

1. Heat oil in a large heavy-based saucepan over moderate heat. Cook and stir onion for 2 mins or until soft. Add garlic and curry paste, cook and stir for 30 secs or until fragrant. Add pumpkin, carrot and potato; cook and stir for 2 mins or until well combined. Add crumbled stock cubes and boiling water. Bring to the boil. Reduce heat; simmer, covered, for 30 mins or until pumpkin is tender. Remove from heat.
2. Using a stick blender, puree soup until smooth. Bring to the boil over moderate heat. Add coconut cream and lentils. Reduce heat; simmer, uncovered, for 8 mins or until lentils are tender. Season.
3. Top soup with coriander and pepper. Serve with bread.

The post Curried Pumpkin & Red Lentil Soup appeared first on Her Inspirasi.

Share on Google Plus

About Unknown

This is a short description in the author block about the author. You edit it by entering text in the "Biographical Info" field in the user admin panel.