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Wednesday, September 9, 2015

{Coconut Curry Lentil Soup}

There must be a little switch within me that triggers my senses to crave everything Fall once September hits! 

September is here and I am already looking forward to cooler days where I can bundle up in sweaters and boot.  The thought of going to the apple orchard for fresh Honey Crisp apples makes me giddy, and I want everything pumpkin.  I am dying to see the leaves changes colors and I long for crisp Autumn evenings that are just cool enough to sit outside on the patio with a big blanket, cup of tea and good magazine.  Yes, to say I am over this hot summer weather is an understatement… give me Fall!

September in my mind also kicks off soup making season!  There is nothing better then a warm bowl of soup on a chilly Minnesota Fall evening!  So despite the fact that we have had days where we experience 80 degree temps I have been whipping up soup over here like winter is coming!  This Coconut Curry Lentil soup is full of flavor and just what you need on a crisp fall day.  This soup is thick and hearty thanks to the lentils and sweet potato, and the curry adds a nice warming effect!  I snuck in some kale to up green factor, and you know what Derek didn't mind!  Serve with crackers or your favorite hearty bread to make it a meal.   

Coconut Curry Lentil Soup 
Brunch N'Cupcakes 
Serves 8 

2 - 15 Oz. Cans Fire Roasted Tomatoes 
2 Tablespoons Tomato Paste 
1 - 15 Oz. Can Light Coconut Milk - I used Trader Joe's 
1 Cup Chicken Broth 
1 Cup Green Lentils 
1 Medium Carrot Chopped 
1/2 Large Onion Chopped 
1 Medium Sweet Potato Peeled and CHopped 
1 Large Zucchini Roughly Chopped 
2 Garlic Gloves Minced 
2 Cups Roughly Chopped Kale 
1/2 Tablespoon Curry Powder 
1/2 Teaspoon Cumin and Chili Powder 
Salt and Pepper to Taste 
1 Tablespoon Agave 

1- In a large stock pot coated with cooking spray saute veggies until tender - about 7 minutes. 
2- Add tomato paste, canned tomatoes, chicken broth, spices, agave and lentils to stock pot.  Bring to boil. 
3- Once soup is boiling reduce heat and cover pot with a lid.  Allow soup to simmer on stove for 30-40 minutes or until lentils are tender. 
4- Gently stir in coconut milk and kale and cook until kale has wilted.  Serve with crackers or your favorite bread! 

Other great soups from around the web: