Prep 10 mins
Cook 20 mins
Another pureed soup for my husband on liquids after a few tooth extractions. :-) This one is based on one of his favorite curries, parappu - the south Indian equivalent of dahl or sambar. He wasn't allowed spicy foods, so I've swapped paprika for curry powder. If you're really adventurous, dry-roast whole spices in a skillet on very low heat until you can just start to smell the aroma and grind them in a coffee grinder instead of using bottled pre-ground spices. You can get indian curry leaves fresh in most indian stores and freeze them airtight until use.
- 1 cup red lentil, washed
- 1 medium potato, diced
- 1 tomatoes, chopped
- 1⁄4 medium onion, diced
- 1 vegetable bouillon cube
- 2 garlic cloves, pressed
- 7 indian curry leaves
- 1⁄4 teaspoon coriander, ground
- 1⁄4 teaspoon cumin, ground
- 1⁄4 teaspoon black pepper, ground
- 1⁄2 teaspoon paprika
- kosher salt
- 2 tablespoons yogurt (optional)
- In a soup pot on medium heat, add lentils, potatoes, bouillon and 3 cups of water. Bring to a boil and reduce to a simmer.
- Add the tomatoes, onions, garlic, curry leaves and spices.
- Simmer gently for 20 minutes or until potatoes are tender.
- Remove from heat and remove curry leaves. Rinse leaves and set aside.
- Blend to desired consistency.
- If using a standalone blender, return pureed soup to pot and warm gently over low heat. If using an immersion blender, feel free to skip this step.
- Ladle soup in bowls and drizzle each serving with yogurt, if using. Garnish with curry leaves.