Curried Winter Vegetable Soup

Recipe by GinaJohnson
READY IN: 45mins
SERVES: 4-6
YIELD: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Brown chopped chicken.
  • In a medium soup pot, melt the butter or olive oil.
  • Add the curry powder and leek, and cook over low heat, stirring frequently, for 1 minute.
  • Add the stock and lentils.
  • Bring to a boil, reduce to a simmer, and cook, covered, over medium heat until the lentils are soft, about 10 minutes.
  • Add the potato, sweet potato, turnip, parsnip, and carrot.
  • Simmer, covered, until the vegetables are soft but not mushy, about 25 minutes.
  • Remove the soup from the heat.
  • Stir in the coconut milk and cilantro.
  • Season with salt and cayenne.
  • Ladle into warm bowls.