Nutrition: Thai Red Curry Soup

Thai Red Curry Soup

1/4 cup Cilantro plus more for garnish if desired

4 cloves Garlic

1 Onion, large

1 1/2 cups Red lentils

2 Sweet potatoes, peeled and cubed (1/2-inch cubes), large

1 can Tomatoes, petite

6 cups Chicken or vegetable broth

1 can Coconut milk, light or regular

3 tbsp Red curry paste

1 Salt and freshly ground black pepper

2 T canola oil

• INSTRUCTIONS

• Heat oil over medium-high heat in a large heavy pot such as a Dutch oven. Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.

  Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils. Bring to a boil, cover slightly and simmer until potatoes and lentils are tender, about 20 minutes.

  Add the coconut milk and heat through.

  Season to taste with salt and black pepper. Stir in cilantro