Ingredients
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1/4 cup Butter
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1 Yellow onionchopped
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1 Carrotspeeled and diced
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1 Red jalapenoseeded and diced
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3 Minced Garlic
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2 teaspoons Ginger rootpeeled and minced
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2 small firm Firm Applespeeled, cored and diced
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1 can Diced tomatoes
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1 tablespoon Curry Powder
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1 teaspoon Cumin powder
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1/2 teaspoon Paprika
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1/2 teaspoon Cinnamon Powder
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1/2 teaspoon Turmeric powder
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1/4 teaspoon Cardamom powder
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1/4 teaspoon Ground thyme
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1/2 teaspoon Red lentils (uncooked)
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3 cups Chicken or vegetable broth
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2/3 cup Canned unsweetened coconut milk
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Salt and pepper to taste
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Roasted cashewsfor garnish
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Cilantrofor garnish
Directions
Steps
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1
Done
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Melt the butter in a large pot over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 5 minutes or until the onions have softened. |
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2
Done
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Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes. |
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3
Done
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Puree of the ingredients using an immersion blender . Leave hunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, an portion of the contents to the bowl of a standard blended adjust salt and black pepper as needed some of the c |
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4
Done
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Serve topped with cashew and scallions along with naan bread for dipping. |
