Red Lentil Soup from the Vegetarian Times complete cookbook. I couldn't find red lentils at my local store and didn't feel like making another trip to go to Whole Foods so I just used regular lentils. It tastes great, but maybe next time the red lentils will make it even better. This is a pureed soup packed with healthy stuff.
3 Tbs vegetable oil
2 medium onions, chopped
1 cup red lentils
3 medium carrots, peeled and roughly chopped
About 2 cups canned coconut milk
1 tsp salt, or to taste
1 bay leaf
3 cloves garlic, minced
1 one-inch piece fresh ginger, peeled and minced
1 Tbs curry powder
1/2 cup chopped cilantro (I used dried)
1. Heat 2 Tbs oil in a saucepan over medium heat. Add onions and cook, stirring often, until they start to brown, about 10 minutes. Add 4 cups of water, lentils, carrots, coconut milk, salt and the bay leaf. Cover and bring to a boil. Reduce heat to medium-low, cook partially covered until the lentils are tender, about 20 minutes.
2. Meanwhile, heat the remaining 1 Tbs oil in small skillet over medium heat., Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to the soup.
3. Remove the bay leaf and puree the soup in batches in the blender or food processor.
Sorry, no pic of this one.