COCONUT CURRY & QUINOA SOUP
words & images by KELLY AGNEW
PREP TIME: 10 minutes
COOK TIME: 35 minutes
MAKES: 6 portions
INGREDIENTS:
• 1 Tbsp ginger, grated
• 2 cloves garlic, minced
• 1 Tbsp coconut oil
• 2 Tbsp red curry paste
• 1L vegetable broth, no salt
added
• 1 can coconut milk (398 mL)
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2 sweet potatoes
2 medium sized carrots
3 tomatoes (to blanch, as
directed below)
1 cup uncooked red lentils
2 cups cooked quinoa
INSTRUCTIONS:
1. Blanch the tomatoes: cut X’s in the bottom of each tomato and submerge into boiling water. Wait 30 seconds
– 1 minute until the skin starts separating at the “X”. Remove tomatoes from the pot and run under cool water.
Peel back the skins and discard them. Chop the rest of
the tomatoes, keeping the juices.
2. Peel and chop sweet potatoes and carrots into medium-sized chunks.
3. In a large soup pot, add coconut oil, grated ginger and
minced garlic. Set to medium heat. Fry for one minute.
4. Add curry paste and stir to mix. Fry for one minute.
5. Add coconut milk and vegetable broth; stir to combine.
Bring mixture to a boil.
6. Add chopped carrots, chopped sweet potatoes, red lentils and chopped tomatoes. Simmer for 30 minutes, or
until carrots and sweet potatoes are cooked through.
7. Add ingredients to a blender and puree until smooth.
8. Add cooked quinoa to the blended soup, stir to combine.
9. Add salt to taste. Enjoy!
60 | Holl & Lane, Issue 3