While the rest of the nation (where it is REALLY cold) is mocking us for feeling cold in Florida, the Dougherty Report decided it was time for soup. Not just any soup; this is a warming, spicy, tasty soup that will become one of your staples at home. Everything was in the fridge and pantry for this recipe. We didn’t have to go out into the cold weather to buy anything new.
Ingredients
1/4 CUP BUTTER
I RED PEPPER, CHOPPED
1 PEAR OR APPLE, CHOPPED
4 CLOVES GARLIC, WHOLE
2 TSP MINCED GINGER
3 DRIED RED CHILES
1 TB ONION POWDER
1 TB RED CURRY POWDER
2 1/2 TSP GARAM MASALA
1/2 TSP THYME
1 15 1/2 OUNCE CAN BPA-FREE DICED TOMATOES
1/2 CUP RED LENTILS
3 CUPS VEGGIE STOCK
1/2 CUP COCONUT MILK
1-2 TSP SEA SALT, TO TASTE
1/4 TSP WHITE PEPPER
Method
Melt butter in a two-quart saucepan. Add all ingredients except coconut milk, sea salt and white pepper (roughly chop veggies and fruit). Let simmer until potatoes and lentils are soft.
Puree in batches in the blender, with a kitchen towel covering the top. Only fill blender 1/2 to 1/3 of the way at one time, pouring batches into another two-quart saucepan. Stir until smooth.
Add coconut milk, sea salt (to taste) and pepper. Stir to combine.
Serve immediately.
