Curry Potato, Edamame & Lentil Soup

Name: Curry Potato, Edamame and Lentil Soup
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; garlic; ginger; scallions, spring or green onions; carrots; celery stalks; potatoes; stock; beans; lentils; curry powder; miso paste; ketchup

Submitted by happyzhangbo

Packed with great flavors and textures. This curry potato, edamame and lentil soup is delicious and full of goodness. Serve it with rice or bread to soak all the yumminess.

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

50 min

Ingredients

TABLESPOON OLIVE OIL

CLOVES GARLIC
freshly minced

INCH GINGER
freshly grated, about 1 teaspoon *

SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced *

MEDIUM CARROTS
peeled and sliced into 1/4-inch thick

CELERY STALKS
sliced *

POTATOES
about 1 1/2 cups, peeled and cut into 1/2-inch chunks *

3 ½

CUPS STOCK
vegetable or any stock

CUP BEANS
soy beans (edamame), fresh or frozen

CUP LENTILS
green or red, cooked or canned

Seasoning

TEASPOON CURRY POWDER
or to taste, depending on how spicy it is

TABLESPOON MISO PASTE
soy bean paste, or to taste *

TABLESPOONS KETCHUP
or to taste

Directions

In a large saucepan or a dutch oven, heat olive oil over medium-high heat until hot.

Add garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until very fragrant.

Add carrots, celeries, and potatoes, stirring once a while, and cook until vegetables are browned, about 4 minutes.

Stir in curry powder, miso paste and ketchup to taste until vegetables are well coated. Cook for another 2 to 3 minutes until aromatic. Pour broth into pot, bring soup to a boil over high heat.

Reduce heat to medium-low or low, simmer for about 25 minutes, or until potatoes are tender. Stir in edamame and lentils at last 10 minutes. Adjust seasoning if needed.

Let cool for a few minutes and serve hot with rice or bread.