Orange-Hued Curry Potage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp olive oil2 large, sweet onions, chopped1 stalk celery, chopped3/4 lb carrots, chopped2 garlic cloves, chopped1 tsp fresh grated ginger1 tbsp curry powder 1/2 tsp ground cumin1 tsp pepper 5 cups roasted vegetable stock3 1/2 cups water 2 tbsp nutritional yeast1 apricot, chopped3 bay leaves 1 cup pumpkin puree1 1/2 cups raw red lentils1 cup raw, "sweet" (sushi) brown rice (or short-grain brown rice)
Heat oil in a large stockpot over medium-low.
Add onions and cook slowly, stirring occasionally, until they're beginning to caramelize - about 15 minutes.
Increase heat to medium and add celery, carrots, garlic and ginger.
Saute 5-6 minutes, until vegetables are beginning to colour and soften.
Stir in all the spices and mix to coat the vegetables well. Cook 1 minute, until fragrant.
Pour in stock and water, stir well and bring to a boil.
Reduce heat and add nutritional yeast, apricot, bay leaves, pumpkin puree, lentils and rice.
Cook, stirring occasionally, for 3 hours until the vegetables and apricot have disintegrated and the lentils and rice are mushy.
Remove from heat and allow to cool slightly, then in batches in a blender or with a stick blender, puree until smooth.
Serve immediately or cool and refrigerate.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add onions and cook slowly, stirring occasionally, until they're beginning to caramelize - about 15 minutes.
Increase heat to medium and add celery, carrots, garlic and ginger.
Saute 5-6 minutes, until vegetables are beginning to colour and soften.
Stir in all the spices and mix to coat the vegetables well. Cook 1 minute, until fragrant.
Pour in stock and water, stir well and bring to a boil.
Reduce heat and add nutritional yeast, apricot, bay leaves, pumpkin puree, lentils and rice.
Cook, stirring occasionally, for 3 hours until the vegetables and apricot have disintegrated and the lentils and rice are mushy.
Remove from heat and allow to cool slightly, then in batches in a blender or with a stick blender, puree until smooth.
Serve immediately or cool and refrigerate.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 275.9
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 709.2 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 8.4 g
- Protein: 12.1 g
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