1 hr 25 mins
I don't know which I enjoy more -- browsing 'Zaar for all of the amazing recipes here, making the ones that I find, or creating my own! This recipe is a hybrid of two red pepper soups I wanted to try. I played around with curry seasonings, added coconut milk and some orange juice to my veggies, and pureed everything to a velvety consistency. Thank you Muffin3355 and HagChef for your inspiration!
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- 1 cup yellow lentils, rinsed and drained
- 1 small onion, finely chopped
- 1 large red bell pepper, finely chopped
- 1 (12 ounce) jar roasted red peppers, finely chopped (packed in water, not oil)
- 1 large celery rib, sliced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 1 medium sweet potato, peeled and cubed
- 1 1/2 tablespoons olive oil
- 1 teaspoon unsalted butter
- 4 cups reduced-sodium vegetable stock
- 1 (14 ounce) can light coconut milk
- 2 tablespoons orange juice, freshly squeezed
- 1 tablespoon dried parsley
- 1 1/4 teaspoons curry powder
- 1 teaspoon powdered ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon hot sauce
- 1Combine all of the dry herbs and spices together in a small bowl. Mix well and set aside.
- 2Heat butter and oil in soup pot. When butter is foamy, add the onions, garlic, celery, and carrots. Cook over medium heat until softened and lightly browned, 5 to 7 minutes.
- 3Add the cubed sweet potato and lentils, cooking another 5 minutes, or until the sweet potato has brightened in color and is just turning golden on the edges, stirring occasionally.
- 4Add the roasted and fresh bell peppers and your dry seasonings to the mix, stirring well to distribute the spices throughout. Cook another 3 to 5 minutes, or until spices are fragrant.
- 5Deglaze your pot with about a half cup of the vegetable stock/broth, scraping up all of the flavorful bits from the bottom of the pot.
- 6Add the remaining stock/broth and increase the heat to medium-high. Bring vegetables and stock to a boil, then reduce heat, cover, and simmer until the lentils and rest of the vegetables are soft, about 35 minutes. Stir whenever you think about it.
- 7Puree the softened vegetables to your desired consistency. The easiest way is with an immersion blender, but you may also puree the soup in small batches in a blender or food processor. Be careful, as it is very hot! For the absolute smoothest soup, you can run the puree through a food mill or fine strainer, pressing it through with the back of a spoon. Discard solids.
- 8Add the coconut milk and the orange juice, stirring well to blend. Bring soup back up to a gentle simmer, and let cook another 10 minutes to allow the flavors to mingle. Taste and adjust seasonings as needed. It may need a bit more salt, or more hot sauce if you like spicy dishes.
- 9This is delicious as is, or made even richer with a dollop of sour cream. Garnish with some chopped fresh flat-leaf parsley if you have it. Enjoy!
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Nutritional Facts for Curried Velvet Vegetable Soup
Serving Size: 1 (144 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 155.5
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 0.7 g
- Cholesterol 1.2 mg
- Sodium 760.9 mg
- Total Carbohydrate 24.3 g
- Dietary Fiber 9.6 g
- Sugars 3.5 g
- Protein 7.5 g
The following items or measurements are not included:
reduced-sodium vegetable stock
light coconut milk