Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can coconut milk
- 1 cup red lentils
- 1 cup sweet potato, peeled and cubed
- 1 cup kale, chopped
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat coconut oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Cook until onion is translucent.
3. Add turmeric, cumin, coriander, and cayenne pepper. Stir and cook for 1 minute.
4. Add vegetable broth, coconut milk, lentils, and sweet potato. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils and sweet potato are tender.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Add chopped kale and cook for an additional 5 minutes or until kale is wilted.
7. Season with salt and pepper to taste.
8. Serve hot with chopped cilantro as garnish.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 34g
Protein: 11g
Fiber: 12g
Sugar: 5g
Sodium: 800mg
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Red lentils can be substituted with green lentils or chickpeas.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Kale can be substituted with spinach or collard greens.
Variations:
- Add cooked chicken or shrimp for a non-vegetarian version.
- Use different vegetables such as carrots, zucchini, or bell peppers.
- Add a tablespoon of honey or maple syrup for a touch of sweetness.
- Use different spices such as curry powder or garam masala.
Tips and tricks:
- Use fresh turmeric and ginger for a more intense flavor.
- If using a regular blender, let the soup cool down before blending to avoid burns.
- Adjust the amount of cayenne pepper according to your spice preference.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until hot.
Presentation ideas:
Serve in a bowl with chopped cilantro on top.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Naan bread or rice
- Salad with a tangy dressing
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or tofu
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook lentils and sweet potato until tender to avoid any digestive issues.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Turmeric is a spice commonly used in Indian and Southeast Asian cuisine. It has been used for its medicinal properties for centuries.
Flavor profiles:
This soup has a warm and spicy flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Thai