CURRIED SQUASH, LENTIL & COCONUT SOUP
Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup
Provided by Barney Desmazery
Categories Lunch, Soup
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
- Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
COCONUT CURRIED BUTTERNUT SQUASH SOUP
Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
LENTIL STEW WITH COCONUT AND MADRAS CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
- Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.
CURRIED LENTIL SOUP
Make and share this Curried Lentil Soup recipe from Food.com.
Provided by Aroostook
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic until soft.
- Stir in curry powder and mx well.
- Add all the rest of the ingredients except the parsley.
- And simmer covered until cooked through (about 45 minutes).
- Stir in parsley and simmer 5 more minutes.
CURRIED-SQUASH AND RED-LENTIL SOUP
Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.
Provided by Ruth Cousineau
Categories Ginger Vegetarian Dinner Lunch Curry Lentil Squash Winter Potluck Cilantro Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 (main course) servings
Number Of Ingredients 17
Steps:
- Make soup:
- Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
- Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
- Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
- Make cilantro oil:
- Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
- Serve soup drizzled with cilantro oil.
BUTTERNUT SQUASH, RED LENTIL, AND COCONUT SOUP
Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it!
Provided by GoldsmithLissa
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes).
- Meanwhile heat a soup pot over medium heat. Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper. Stir regularly and sweat for about 10 minutes or until veggies soften a bit. Add stock and bring to a simmer. Add lentils and stir regularly at a simmer for 15 minutes.
- When squash is tender scoop out and gently mash and stir into the soup. Stir the coconut milk into the soup until well incorporated. Taste and correct for seasoning then served.
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