This is a great soup recipe that you can make either spicy or mild depending on your love of spicy! (I like it hot!)
2 oz vegetable oil
1 small onion, diced
3 whole garlic cloves, minced
1 cup red lentils
3 cups vegetable stock
2 carrots, peeled and sliced
1 whole bay leaf
2 tsp mild curry powder (or more to taste)
1 tsp ground ginger
1 tbsp fresh cilantro, minced
a dash of red pepper flakes (or more to taste)
1/4 tsp cloves
2 tsp garam masala
1 cup coconut milk
1. In a large pot, heat oil. Add onions and carrot and cook over medium heat for three minutes. Add garlic.
2. Add bay leaf, curry, cilantro, red pepper flakes and cloves, stirring to combine.
3. Add vegetable stock and lentils. Cover and bring to a boil. Once boiling, reduce heat to low simmer for 20 minutes, or until lentils are cooked most of the water has absorbed.
4. Stir in 1 tsp garam masala and turn off heat. Let rest 5-10 minutes, allowing the flavours to merge. Transfer soup to a blender, add coconut milk and puree until smooth and creamy.
5. Add salt and pepper to taste and additional garam masala if desired. Garnish with fresh cilantro leaves and serve.
