Coconut Curry Lentil Soup with Fermented Ginger Carrots
- 1 Tb. coconut oil or olive oil
- 1 medium red onion chopped
- 2 cloves garlic minced
- 3 Tb. tomato paste or ketchup
- 2 Tb. curry powder
- ¼-1/2 tsp. red pepper flakes
- ½ c. Zarrots (ginger carrots,)
- 4 cups low sodium vegetable or chicken broth
- 15 oz. can coconut milk
- 15 oz. can diced tomatoes
- 1 ¼ c. red lentils
- 3-4 handfuls chopped kale
- spinach or chard
- Salt and pepper to taste
- Garnish of chopped cilantro and Gingered Zarrots
- In large pot cook onions and garlic over medium heat until soft, about 5 min. Add spices and ketchup and stir until onions are coated. Add broth and heat until boiling. Add lentils, reduce heat and simmer until lentils are cooked, about 30 min. Add tomatoes and kale or spinach and cook another few minutes until greens are soft. Remove from heat.
- Purée either in blender or with immersion blender. Add coconut milk and blend again.
- Serve in individual bowls.
- Garnish with cilantro and Ginger Zarrots.
Coconut Curry Lentil Soup with Fermented Ginger Carrots by Zymbiotics is prebiotic and probiotic. The soup has a creamy smooth texture and is delicious.