Homemade red curry soup

I was scratching around my cupboards a while ago, trying to find something to scrape together for dinner. I knew it would probably be soup. We eat a lot of soup. Ask my kids.

But soup is just one of my all-time favourite easy, healthy meals – just chuck whatever veggies you can find into a pot with some seasoning, blend together and VOILA! Easy,healthy deliciousness!

Anyway, as I was throwing things in I realised that this particular soup might turn out to be something special, so I started jotting down approximate ingredients as I went, just in case (this made me feel very clever and organised – it was a nice feeling.) It turned out I was right – it was SO DELICIOUS that I knew I had to share it with you. As I never measure anything – and as individual tastes vary – make sure you taste and edit the soup as you go to suit your own family.

Red Curry Soup

Serves about 8 (but so yummy you’ll want to allow for seconds… 😉 )

  • 2 medium onions, diced
  • 3 tins chopped tomatoes
  • 200g red lentils
  • 1 pint water
  • Head of garlic, roughly chopped
  • Knob of ginger (to taste), peeled and chopped
  • 2 red bell peppers, chopped
  • 1 tsp molasses
  • 2 tsp lemon juice
  • 2 tsp mixed herbs
  • 3 tsp coriander
  • 4 tsp mild curry powder (my very favourite is Sainsbury’s own mild version)
  • Salt & pepper to taste (sea salt & fresh cracked black pepper are my favourite choices)

Fry the onions and curry powder in a little oil (I use a high heat-tolerance oil like palm). Add the peppers, ginger and salt, and let them cook for a minute. Next, add the chopped tomatoes, water, lentils and garlic. Allow this to simmer for about 45 mins – until the lentils are cooked.  Add the remaining ingredients, then blend together using a hand blender. Remember to do a taste test, and adjust accordingly.  Serve and enjoy!

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