Curry soup

Here’s a flavorful recipe for curry soup:

Ingredients:

• Coconut milk: 1 can (13.5 oz)
• Vegetable or chicken broth: 4 cups
• Onion: 1 medium, chopped
• Garlic: 3 cloves, minced
• Ginger: 1 tablespoon, grated or minced
• Carrots: 2, diced
• Bell pepper: 1, diced
• Potatoes: 1 medium, diced (optional)
• Curry powder: 2-3 tablespoons (adjust to taste)
• Red lentils: 1 cup (optional, for added protein)
• Olive oil: 2 tablespoons
• Salt and pepper: to taste
• Fresh cilantro or parsley: for garnish
• Lime juice: from 1 lime (optional)

Instructions:

1. Sauté vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.

2. Add carrots and bell pepper: Stir in the diced carrots and bell pepper, cooking for another 5 minutes.

3. Add curry powder: Sprinkle in the curry powder and cook for 1-2 minutes to toast the spices, stirring frequently.

4. Add broth and coconut milk: Pour in the vegetable or chicken broth and coconut milk. If using, add the diced potatoes and red lentils. Bring to a boil.

5. Simmer: Reduce the heat and let the soup simmer for about 20-25 minutes, or until the vegetables and lentils are tender.

6. Season and serve: Taste and adjust seasoning with salt, pepper, and lime juice if using. Serve hot, garnished with fresh cilantro or parsley.

Enjoy your aromatic and comforting curry soup!