Week 16 -- Lentil Curry Soup

I love the idea of curry, but I shied away from it for years for two reasons:  first, I can't handle spicy foods (again, I love the idea of them, but they trigger my MCAS), and second, I'm allergic to cloves, which are usually in curry powder.

My mom, however, makes a really good curry soup, with her own curry powder, so I can eat all I want of her food!  You can use commercial or homemade curry powder in this recipe.  The easiest way to make your own is to read the ingredients on a curry powder blend you like.  You can also search online as there are many recipes that can fit your own taste -- spicy or less spicy.

I was home visiting for a few days and she showed me the secrets of her yummy soup, so we made it together for the blog.  Her recipe usually includes liquid aminos and sugar, two things I'm trying to limit.  Our experiment went well -- this soup is delicious! 

I can chop vegetables and take photos at the same time! 
No, actually, Mom is chopping here.

The veggies are starting to multiply.  Soon they might overflow the pan!

More veggies steaming on the stove.

Mom is trying to wrangle all those yummy veggies in the pan.

The finished soup with a big mound of millet.

Ready to eat! 

Lentil Curry Soup

1 onion, chopped

4 medium carrots, chopped in large chunks

3 cloves garlic, chopped

4 medium large gold potatoes, chopped in large chunks

1 cup red lentils

1 bag frozen peas

1/2 bag frozen spinach

2 Tbsp curry powder

Water to cover

4 cups cauliflower

4 dates

1 cup reduced fat unsweetened coconut

2 1/2 cups water

2 Tbsp molasses

1 Tbsp miso

1. Steam the onion, carrots, and garlic in a little water in a large skillet.  Keep covered.  

2. When partially softened, add potatoes and lentils.  Add the peas and spinach.  No need to thaw first, as they will thaw in the soup.  Add curry powder.  Add water to cover.  Cook until lentils are tender (about 10-15 minutes).  About halfway through, add chopped cauliflower.

3. In a blender, blend dates, coconut, water, molasses, and miso.  Add to soup and let all warm up.  (Try to avoid boiling after miso is added.)
4. Serve with cooked millet or other grain, if desired.

Makes 8 servings.