(Serves 4 as a main course)
- 2 tablespoons vegetable oil
- 3 tablespoons fresh ginger, peeled and finely diced
- 6 cloves garlic, minced
- 4 tablespoons (1 large) shallots, minced
- 1 cup (1 large or 2 medium) carrots, peeled and diced
- 2 heaping teaspoons curry powder
- 2 teaspoons salt, more to taste
- 3/4 cup coconut milk
- 4 cups water
- 1 cup red lentils
- 1/2 cup dried cherries
- 3 tablespoons fresh cilantro or Italian parsley
- Roasted cashews or pepitas, for garnish (optional)
- Toasted coconut, for garnish (optional)
- Dice the ginger and vegetables. Heat a medium saucepan over medium heat. Add the oil and then add the ginger, garlic, shallots and carrots. Cook, stirring often, for 7-8 minutes, or until the vegetables soften. Add the curry powder, stir and cook until fragrant, about 1-2 minutes.
- Add 1 teaspoon of salt, the water, 1/2 cup of the coconut milk and the lentils and bring the soup to a boil. Lower the heat to a simmer, cover and cook until the lentils and carrots are soft, about 10-12 minutes.
- Puree the soup, until very smooth, with an immersion blender or standing blender. Return the soup to the pot (if using a standing blender) and add most of the dried cherries and cilantro (save some for garnish). Taste and add salt, as needed.
- Pour the soup into bowls. Drizzle in the remaining coconut milk. Garnish with remaining cilantro and dried cherries. Add nuts or toasted coconut for garnish, if you like. Serve.