Curry Potato, Edamame and 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.
freshly grated, about 1 teaspoon
scallions, spring or green onions
peeled and sliced into 1/4-inch thick
about 1 1/2 cups, peeled and cut into 1/2-inch chunks
vegetable or any stock
soy beans (edamame), fresh or frozen
green or red, cooked or canned
or to taste, depending on how spicy it is
soy bean paste, or to taste
or to taste
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.