Red Coconut Soup


1. spices 2. coconuts 3. red lentils

My mother sent me the most divine soup recipe the other day. Here it is:

Olive oil or butter

1 onion

2 cloves garlic

1 teaspoon garam masala

1 teaspoon cumin

1/2 teaspoon turmeric

1/4 teaspoon chili powder

2 1/2 cups vegetable stock (vegetable bouillon cubes dissolved in water will do, or you can use the stock recipe I’ve posted after the jump)

2 big cans of crushed tomatoes (2 lbs. 4 oz. altogether)

1 can of coconut milk

1 cup of lentils

Saute the onions and garlic in the oil and butter for 2-3 minutes. Add the spices and cook for 30 seconds. Add everything else and cook for about thirty minutes, until the lentils are soft.

I had to make some substitutions as well as my own vegetable stock, since I didn’t have any bouillon cubes on hand. My version’s after the jump.

The stock:

Olive oil

1 onion

2-3 cloves garlic

Generous shakes of cumin, curry, coriander, and turmeric

3 stalks celery, chopped

1 carrot, peeled and chopped

2 parsnips, peeled and chopped

1 two-inch piece of ginger, peeled and chopped

5-6 branches of cilantro

8-9 cups of water

Saute the onions until they’re soft. Add the garlic and cook for a couple of minutes. Stir in the spices. Add everything else – veggies, ginger, and water – and bring to a boil. When the water boils, turn down the heat and simmer for thirty minutes. Drain the stock.

My version of the red coconut soup:

1 onion

2 cloves garlic

1 teaspoon curry (substitute for garam masala)

1/2 teaspoon turmeric

1 teaspoon cumin

1/4 teaspoon crushed red pepper (substitute for chili powder)

2 big cans of diced tomatoes

1 can coconut milk

1 cup of lentils – combination of red and brown (I was running out of red lentils)

5-6 cups vegetable stock (I used all of the stock from the recipe above)

Saute the onions and garlic, add the spices, add everything else, and cook for thirty minutes, until the lentils are done. This version is a lot chunkier, but still pretty good.

I think this soup would benefit from a little immersion-blender treatment. If you have an immersion blender, you can blend the soup right in the pot. If you have a regular blender, puree the soup in batches.

Bon appetit!

2 Responses to Red Coconut Soup

  1. localizing says:

    It is!

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