3 Tbsp. olive or coconut oil
2 medium onions, chopped (about 2 cups)
1 cup red lentils
3 medium carrots, peeled and roughly chopped (about 1 cup)
14 oz. can coconut milk
1 bay leaf
3 cloves garlic, minced
1 tsp. salt
1-inch piece fresh ginger, minced
1 Tbsp. curry powder, preferably hot
½ cup chopped cilantro
In medium saucepan, heat 2 tbsp. 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 tsp. 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 tbsp. oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to the 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 with brown rice and vegetables.
Myra Kornfeld is the author of The Voluptuous Vegan and a former chef at New York's Angelica Kitchen. She is a food writer and instructor at the Natural Gourmet Cooking School in NYC.