Even though it is only a few days before Labor Day I decided to try this recipe out. It makes a BIG batch, but I don't mind because it's so good that I'm glad I have leftovers for a while. I froze more than half the batch. It is a warm and satisfying soup that is great for any occasion.
2 tablespoons coconut oil
2 large onions, peeled and chopped
4 cloves garlic finely chopped or pressed
1 tablespoons fresh ginger root, minced
1–2 drops Lemongrass essential oil
4 tablespoons tomato paste
4 carrots, peeled and chopped
4 tablespoons curry powder
1 teaspoon red pepper flakes
8 cups vegetable broth
2 cans coconut milk
4 cups fresh tomatoes, chopped
3 cups dried red lentils
4–6 handfuls baby spinach
Salt and pepper to taste
Tip: Add some brown sugar for a sweeter curry taste.
- Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté 5–7 minutes.
- Add tomato paste, curry powder, and red pepper flakes; cook for another 1–2 minutes stirring constantly until all vegetables are coated and flavors combined.
- Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
- Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
- Add spinach and stir until wilted.
- Garnish with 1 tablespoon fresh chopped cilantro and 1 tablespoon sour cream.
- See more at: http://doterra.com/US/en/blog/recipes-coconut-lemon-grass-red-lentil-soup#sthash.O74PdKcf.dpuf