Curried Yam & Red Lentil Soup

From blog post: Day 2: Curried Yam & Red Lentil Soup

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January 3, 2008

Ingredients

Canola or olive oil, for cooking with

1 onion, chopped

a few cloves of garlic, smushed

a good grating of fresh ginger

2 handfuls of dried red lentils

1 medium yam, peeled and cut into chunks

1 small spoonful of curry paste - powder would work too

salt

a few glugs of half & half

Directions

1In a medium pot, saute the onion, garlic and ginger in a drizzle of oil for a few minutes, until the onion softens. Add the lentils, yam, curry paste, salt to taste and about 1 1/2 litres of water (that's 6 cups), or chicken or vegetable stock. Bring to a boil, then turn the heat down, cover and simmer for half an hour or so, until the yam chunks are very tender.

2Add as much half & half (or 2%, or evaporated milk, or even heavy cream) as you like, and use a hand-held immersion blender right in the pot to puree it. Taste and adjust seasonings if it needs it.

3 Serve right away, or keep it in the fridge (or the barbeque) for up to a week to reheat when you want it.

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