CURRIED RED LENTIL BISQUE
This creamy soup inspiration came from a 3-day cleanse site by Dr Alejandro Junger. I don’t advocate ‘cleanses’ or ‘detox’ programs. If you consistently eat whole, unprocessed foods, you won’t feel the need to cleanse your body!
I omitted the coconut oil and changed the coconut milk to coconut water from the original recipe. I used some sweet Vidalia onion along with a regular white onion. Once I blended the cooked soup, it was way more tasty than I expected. Add a squeeze of lime and cilantro, and you’ll just keep eating this lovely, decadent bisque. My photos are greenish yellow because I used homemade stock that was dark in color. The flavors were still fabulous.
Prep time: 10 minutes
Cook time: 30 minutes
Makes 8 cups
- 1 large onion, cut into 1/2-inch pieces
- 2-3 cloves garlic, peeled and finely minced
- 3 tbsp fresh ginger, peeled and finely minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp red curry paste or powder, more or less to taste
- 1 cup coconut water
- 1 cup almond milk
- 2 cups red lentils
- 8 cups fresh water or broth