Hi everyone! I know I have said multiple times that soups make me sad, or that they are a waste of a meal, and I stand by that… to some extent, at least, there are exceptions and this is one of them. I love curry, to bits, both the more authentic ones as well as this very Danish adaption. This feels nostalgic to me, because it very inspired by the curry soups I ate growing up.
- 1 large onion
- 4 cloves of garlic
- ½ leek
- 1 cup of green lentils
- 2 cubed curry bullion
- 1,7 L water
- 1 cup of coconut milk
- 3 large potatoes
- 6 small carrots
- Salt and pepper (and additional spices) to taste
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Chop onions, garlic and leek, and add them to a pot on medium heat, use 2-3 tbsps of oil to sauté the onions until golden brown and soft.
Add 1 L of water and one cup of green lentils. You can also add your bouillon, or stock at this point, I also added curry cubes. Let those dissolve and bring to a boil.
Once the base is boiling, turn the temperature down a few notches, simmer for 20 minutes, and lid on. Stir the soup base every 5 minutes so nothing sticks to the bottom.
Once the lentils are soft, use a submersion blender and blend until the consistency is less watery, and thicker. It’s okay if some bits of the onions, or lentils are left, as long as the soup is thicker and most of the solids have been blended.
Then add another 750 ML of water and 1 cup of coconut milk, along with the potatoes and carrots, now stir to combine and let the soup simmer for another 15 minutes.
You can add spices and herbs to taste at this point, I added salt, pepper, MSG, curry powder, turmeric and chilli paste.
It is topped with spring onion and chilli oil, with rice on the side.
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