Curried Carrot, Lentil And Edamame Soup (great Winter Soup!)

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 2 cups sweet onions, diced
• 2 large garlic cloves, minced
• 2 tablespoons gingerroot, peeled and minced
• 1 tablespoon red curry paste
• 4 cups vegetable stock
• 2 cups carrots, peeled and diced
• 1/8 teaspoon crushed red pepper flakes
• 1 cup dried split red lentils
• 1 cup frozen shelled edamame beans, thawed
• 1/3 cup fresh cilantro, chopped
• 1/2 teaspoon salt
• naan bread (optional)
• sour cream (optional)

Recipe

• 1 heat oil in a large saucepan on medium heat. add ginger, garlic and onion; saute for five minutes or until soft and translucent.
• 2 stir in curry paste and 1 cup of stock to blend. add carrots and crushed red pepper. reduce heat to medium-low. cover and cook until carrots are crisply tender, about 5 minutes; stir.
• 3 add remaining stock, lentils, and edamame beans and bring to a boil. cover, reduce heat, and simmer for 10 minutes or until lentils are tender. stir in cilantro, salt and pepper.
• 4 spoon into individual serving bowls and serve with naan and sour cream, if desired.