Curry Potato, Edamame & Lentil Soup
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 servingsPrep
15 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | cloves |
garlic
freshly minced |
|
| ½ | inch |
ginger
freshly grated, about 1 teaspoon |
*
|
| 3 |
scallions, spring or green onions
thinly sliced |
*
|
|
| 2 | medium |
carrots
peeled and sliced into 1/4-inch thick |
|
| 2 |
celery stalks
sliced |
*
|
|
| 2 |
potatoes
about 1 1/2 cups, peeled and cut into 1/2-inch chunks |
*
|
|
| 3 ½ | cups |
stock
vegetable or any stock |
|
| ½ | cup |
beans
soy beans (edamame), fresh or frozen |
|
| ½ | cup |
lentils
green or red, cooked or canned |
|
| Seasoning | |||
| 1 | teaspoon |
curry powder
or to taste, depending on how spicy it is |
|
| 1 | tablespoon |
miso paste
soy bean paste, or to taste |
*
|
| 3 | tablespoons |
ketchup
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 2 | cloves |
garlic
freshly minced |
|
| 0.5 | inch |
ginger
freshly grated, about 1 teaspoon |
*
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
*
|
| 2 | medium |
carrots
peeled and sliced into 1/4-inch thick |
|
| 2 | each |
celery stalks
sliced |
*
|
| 2 | each |
potatoes
about 1 1/2 cups, peeled and cut into 1/2-inch chunks |
*
|
| 828 | ml |
stock
vegetable or any stock |
|
| 118 | ml |
beans
soy beans (edamame), fresh or frozen |
|
| 118 | ml |
lentils
green or red, cooked or canned |
|
| Seasoning: | |||
| 5 | ml |
curry powder
or to taste, depending on how spicy it is |
|
| 15 | ml |
miso paste
soy bean paste, or to taste |
*
|
| 45 | ml |
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.
