Thai Green Curry Soup

As much as it pains me to step.away.from.the.pumpkin... it must be done.  Otherwise, I'll probably turn all orange and mushy.  It just isn't good.

This week, I have some yummy and savory deliciousness to share with you.  

Don't mind the fact that this is probably the ugliest recipe you have ever seen.  anywhere.  EVER.

Seriously, it is an ugly-duckling of a recipe, but it tastes SO GOOD.  Warm and comforting, a little kick to it, creamy and hearty and all kinds of wonderfulness for this cold weather we've been having.

Ignore its appearance.  Make it.  Eat it.  Love it.

told you it wasn't pretty... don't judge. 

Thai Green Curry Lentil Soup

recipe from Simple Bites

Yield: 6 bowls of goodness

Ingredients

2 Tbsp coconut oil (or butter)

1 Tbsp curry powder (I used the BEST green curry powder EVER)

2 tsp minced garlic

1 large onion, chopped

5 cups vegetable stock

1 1/2 cup green lentils, rinsed

1/2 cup canned coconut milk

1 tsp sea salt

Melt coconut oil in a large stockpot over medium heat.  Ad curry powder, garlic and onion. Saute for 3-4 minutes, stirring frequently.

Add vegetable stock and green lentils. Bring soup to a boil, then partially cover and reduce heat.  Simmer for 35-55 minutes, until lentils are tender (mine usually takes 50+ minutes).

When lentils are tender, remove soup from heat. Stir in coconut milk and salt. Puree to your desired consistency using an immersion blender or regular blender (in batches if using a regular blender).  I like my soup with a little bit of texture, but find out what works best for you!

Serve on its own or over rice with your choice of garnish: chopped chives, a little plain yogurt, a pinch of curry powder... a chocolate donut... get crazy!