Name: Curried Coconut-Red Lentil Soup with Veggies, Cilantro & Yogurt
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 medium carrots; 2129 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 1 ½ (398 ml) cans diced tomatoes; 6 cloves garlic; ¾ cup plain Greek yogurt; 1 ½ medium red onions; 3 medium zucchini squash; curry powder; red lentils, dried; salt; virgin coconut oil

Curried Coconut-Red Lentil Soup with Veggies, Cilantro & YogurtCurried Coconut-Red Lentil Soup with Veggies, Cilantro & Yogurt — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

6 medium carrots

2129 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

1 ½ (398 ml) cans diced tomatoes

6 cloves garlic

¾ cup plain Greek yogurt

1 ½ medium red onions

3 medium zucchini squash

curry powder

red lentils, dried

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Peel and small dice onions; transfer to a large bowl.

Peel, trim, and small dice carrots; add to the bowl with the onion.

Trim and small dice zucchini; add to the bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, garlic, curry powder, and salt to the pot; cook, stirring often, until starting to soften, about 5 minutes.

Add broth, coconut milk, tomatoes, and lentils to the pot; stir to combine, cover, and bring to a boil.

Once the soup is boiling, reduce heat to medium-low; simmer, stirring occasionally, until lentils and veggies are tender, 15-20 minutes. Remove from heat.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the soup is done, add cilantro and stir to combine.

To serve, divide soup between bowls, top with yogurt, and enjoy!

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