Curried Lentil Soup with a touch of Coconut Cream

• Produce

  • 2 Carrots, medium
  • 1 Celery, rib
  • 1 tbsp Cilantro, leaves
  • 2 cloves Garlic
  • 1 Onion
  • 1 lb Split red lentils, dried

• Canned Goods

  • 6 cups Chicken stock, hot
  • 1/2 (14 ounce can Coconut cream

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 1/2 tsp Curry powder
  • 1/2 tsp Paprika, smoked
  • 1 Salt
  • 1 tsp Turmeric

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Naan bread

• Dairy

  • 2 tbsp Ghee

Found on thecozyapron.com

Description

Ingredients

• 2 tablespoons ghee (clarified butter), or coconut oil
• 1 onion, finely chopped
• 2 medium carrots, peeled and finely diced
• 1 rib celery, finely diced
• 2 cloves garlic, pressed through garlic press
• Salt
• 1 ½ teaspoons curry powder
• 1 teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 1 pound split red lentils (dried)
• 6 cups chicken stock, hot
• ½ (14 ounce) can coconut cream
• 1 tablespoon chopped cilantro leaves
• Naan bread, for dipping

Directions

• -Place a pot over medium-high heat, and add in the ghee; once hot, add in the onion, carrot and celery, and saute for about 5-6 minutes, until slightly tender.