Curried Carrot, Lentil and Edamame Soup (Great Winter Soup!)

Recipe by Chef Kirsten 1
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READY IN: 20mins
SERVES: 4-6
YIELD: 4-6 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large saucepan on medium heat. Add ginger, garlic and onion; saute for five minutes or until soft and translucent.
  • stir in curry paste and 1 cup of stock to blend. Add carrots and crushed red pepper. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.
  • Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until lentils are tender. Stir in cilantro, salt and pepper.
  • Spoon into individual serving bowls and serve with naan and sour cream, if desired.
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