Coconut Curry Red Lentil Soup

• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 70
  1 tbsp curry powder

  Curry Powder (Salt-Free) Organic70$5.00Buy from Gneiss Spice
• 89
  1 tsp ground turmeric

  Turmeric Root (High Curcumin 4-5%), Ground, Certified Organic89$8.40Buy from Pure Indian Foods
• 84
  1 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 92
  2 tbsp tomato paste

  Bionaturae, Organic Tomato Paste, 7 oz (200 g)92$3.29Buy from Vitacost
• 72
  3 cups vegetable broth

  Vegetable Broth, Org, 32 oz72$4.69Buy from Natures Pick Market
• 1 cup water
• 88
  1 1/2 cups coconut milk

  Ceres Organics Coconut Milk - 400ml88$3.00Buy from L'Organic
• 1 tsp salt
• 1/4 tsp black pepper

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Warm the avocado oil in a large pot over medium heat for 1 minute. Add the minced garlic and cook for 1 minute until fragrant without browning.

2. 2

   Add the curry powder, ground turmeric, ground ginger, and tomato paste to the pot. Stir constantly for 2 minutes to toast the spices and bloom the aromatics.

3. 3

   Pour in the vegetable broth and water, stirring well to lift any toasted spices from the bottom of the pot. Bring the liquid to a gentle boil over medium-high heat, about 4 minutes.

4. 4

   Reduce the heat to medium-low, cover partially with a lid, and let the soup simmer for 8 minutes so the flavors meld together.

5. 5

   Stir in the coconut milk, salt, and black pepper. Simmer gently uncovered over low heat for 3 minutes until smooth, creamy, and heated through.

6. 6

   Turn off the heat. Ladle the hot soup into four bowls and serve immediately.