Carrot-Curry Soup

1. 1

   Heat the butter or oil in the pan. (If you are worried about calories, you can add a little at a time, you just need enough to coat the veggies and make them sweat.) Add the first 3 ingredients and saute gently until they are sweaty and soft. Add the curry, stir until fragrant.

2. 2

   Add the carrots, lentils, water, and chicken stock. Bring to a boil, then lower the heat. Simmer until carrots and lentils are cooked (about 15 minutes).

3. 3

   Turn off heat, add ginger. Using an immersion blender, puree the soup until smooth. Add the coconut milk and fish sauce, combine well.

4. 4

   Taste the soup. You may think it needs more salt or fish sauce. Serve hot.

No additional tips available.