Curry Coconut Lentil Soup

This recipe was adapted from Alaska from Scratch.

1 tablespoon olive oil
2 tablespoons curry powder
1 onion, chopped
2 carrots, peeled and diced
2 tablespoons fresh ginger, finely chopped
2 garlic cloves, chopped
1 teaspoon sugar
1 small can tomato paste
6 cups water
1 (15oz) can light coconut milk
2 cups lentils(red or green)
1 (15oz) can garbanzo beans (chickpeas), drained
Salt & pepper
Onion powder
Fresh cilantro and lime wedges for serving

To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cook, stirring often, until the spices are fragrant, about 2 minutes. Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, sugar and tomato paste. Cook, stirring, for 2 minutes more. Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened. Add in salt pepper, and onion powder to taste.

Serve with fresh cilantro and lime wedges, and pita bread or naan. Note: The cilantro and lime juice are necessary.

Yield: 6 Servings