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Curried Red Lentil Soup with Coconut Milk

Serves 4 to 6

This is a terrific and quick soup, as the lentils require no soaking and require only 20 minute of cooking. The soup gets its wonderful creaminess from the melted cooked lentils and the coconut milk.

2 tablespoons unsalted butter

1 large onion, finely chopped

One 1-inch piece fresh ginger, peeled and finely chopped

3 garlic cloves, finely chopped

1 tablespoon curry powder

Pinch of cayenne pepper

2 large carrots, cut into ½-inch half moons

1 cup split red lentils

3 cups chicken or vegetable broth

1 15-ounce can coconut milk

Coarse salt

2 cups fresh spinach leaves, shredded

In a large saucepan over medium heat, melt the butter. Add the onion, ginger, and garlic and cook until softened, about 5 minutes. Add the curry powder and cayenne and cook until very fragrant, about 1 minute. Add the carrots, lentils, broth, and coconut milk and bring the soup to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, about 20 minutes. Stir vigorously with a whisk to break up the lentils, then season to taste with salt. Add the spinach leaves just before serving and stir until wilted. Serve hot or warm.

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