Red Lentil Soup With Curry And Coconut Milk

Recipe Instructions In medium saucepan, heat 2 tablespoon oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 teaspoon salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes. Meanwhile, in small skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup. Remove bay leaf. In food processor or blender, puree soup in batches until velvety smooth. Taste, and add a bit more salt if desired. Serve hot. This recipe yields 4 to 6 servings. Per Serving: 399 Cal; 14g Prot; 26g Total Fat (16 Sat. Fat); 33g Carb.; 0mg Chol; 33mg Sod.; 14g Fiber. Description: "This velvety smooth soup is especially suited as a light meal with brown rice and vegetables."