Lentil Curry Soup

Name: Lentil Curry Soup Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12
Ingredients: 2 cup Lentils; 1 cup chopped Onions raw; 2 cup Canned Carrots; 1 cup cubes Butternut Squash; 1.75 cup Coconut Milk original Friendly Farms; 2.5 cup Vegetable Broth; 4 tbsp Spread Land O Lakes Fresh Buttery Taste; 2 clove Garlic; 2 tsp ground tumeric (by INSPIREDBYCHJ); 2 tsp Curry powder; 2 tsp Ginger ground; 2 tsp Cinnamon ground; 1 tsp Coleman's Mustard Powder (by KAY-AICH); 1 cup Half and Half Cream

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 12

Ingredients

2 cup Lentils 1 cup, chopped Onions, raw 2 cup Canned Carrots 1 cup, cubes Butternut Squash 1.75 cup Coconut Milk, original, Friendly Farms 2.5 cup Vegetable Broth 4 tbsp Spread, Land O Lakes, Fresh Buttery Taste 2 clove Garlic 2 tsp ground tumeric (by INSPIREDBYCHJ) 2 tsp Curry powder 2 tsp Ginger, ground 2 tsp Cinnamon, ground 1 tsp Coleman's Mustard Powder (by KAY-AICH) 1 cup Half and Half Cream

Directions

Smash garlic cloves and mince; set aside. Mash or puree carrots and cooked squash and set aside. Sautee onion in butter until transparent. Add 1 cup of broth and spices to onions and bring to a boil, stirring to blend. Add remaining ingredients except garlic and return to boil. Turn heat to low and simmer for 60 minutes. Add mince garlic and simmer for an additional 5 minutes. Serve with a dollop of sour cream or yogurt.

Serving Size: Makes 10 to 12 (2 ladle) bowls

Number of Servings: 12

Recipe submitted by SparkPeople user KROSKOW.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving