This is a go-to soup for me when it starts getting cold. I make it a lot on the boat. One of the things I love about it is that most of the ingredients should already be in your pantry. It is so simple but also seems exotic and hearty at the same time. Absolutely play with the ingredients here. When baking you have to be pretty precise with measurements but soups are easy to change up and flavor to taste.
Fire-Roasted Tomato and Red Lentil Soup with Ginger and Cilantro
- 1 cup chopped onions
- 2 chopped garlic cloves
- 1 chopped carrot
- 2 tablespoons grated fresh ginger (you cannot substitute dry ginger here; it is not the same!)
- 1 teaspoon cinnamon
- 2 Tablespoons curry powder
- 1 large sweet potato, skinned and cut to bite-size pieces
- 1 medium white potato, skinned and cut to bite-size pieces
- 1 28-oz. can Muir Glen Organic Fire Roasted crushed tomatoes
- 3/4 cup red lentils (again, do not substitute brown lentils here; red are much more delicate and quicker to cook)
- 1 can garbanzo beans drained and rinsed
- 4 cups vegetable or un-chicken brott ( you can use boulion here, my favorite is Rapunzil)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon sugar
- 1 teaspoon salt
- Juice of 1/2 a lemon
- 2 tablespoons olive oil
(*Secret ingredient if you can find it-replace above spices with 2-3 Tablespoons Thai Red Curry
Paste)- This paste is so delicious and also a bit hot.
You can also replace one cup of broth with one can of coconut milk. Add the coconut milk at the end, bring to hot without boiling and then serve with the cilantro and lemon.
- Sautee onions, garlic and carrots for 5 minutes in olive oil
- While they are sautéing, mix the ginger, curry and cinnamon into a paste
- Add the paste to the veggies and stir to coat
- Add the broth, potatoes, tomatoes and lentils, garbanzos, salt and sugar and simmer for 1/2 hour
- At the end, end the cilantro, lemon juice and serve. This soup is even better the next day.