Behold... our lunch date/Christmas dinner brainstorming sesh.Christmas Curry Soup
2 tablespoons olive oil
1 leek, chopped
3 cloves garlic, peeled and minced
2 large carrots, peeled and chopped
1 large sweet potato, peeled and chopped
1 lb red lentils
4 cups chicken or veggie broth
1 can light coconut milk
2 heaping teaspoons Thai green curry paste
2 heaping teaspoons or brown or turbinado sugar (this balances the heat of the curry)
Salt to taste
1) Heat the oil in a large soup pot or Dutch oven. Add the leeks and garlic and saute until the leeks are tender, about 8 minutes.
2) Add the sweet potato and carrots, stir to combine, saute gently for 5 minutes, stirring often.
3) Add the lentils, broth, coconut milk, curry paste, sugar and salt.
4) Simmer, covered, until the sweet potatoes and carrots are tender and the lentils are cooked through, about 30 minutes. At this point, you could serve the soup as is, and it will be delicious, rustic and chunky. However, I went ahead and pureed my soup with an immersion blender before serving, and it really took it to the next level; the soup is creamy, thick, and somehow more sophisticated than your average lentil dish. Either way is a winner.
Sunday soup makes it all better.