Curried Potato, Edamame and Lentil Soup Recipe

Name: Curried Potato, Edamame and Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cloves garlic freshly minced; 1/2 inch ginger freshly grated, about 1 teaspoon; 3 each scallions, spring or green onions thinly sliced; 2 medium carrots peeled and sliced into 1/4-inch thick; 2 each celery stalks sliced; 2 each potatoes about 1 1/2 cups, peeled and cut into 1/2-inch chunks; 3 1/2 cups stock vegetable or any stock; 1/2 cup beans soy beans (edamame), fresh or frozen; 1/2 cup lentils green or red, cooked or canned; 1 teaspoon curry powder or to taste, depending on how spicy it is; 1 tablespoon miso paste soy bean paste, or to taste; 3 tablespoons ketchup or to taste

Servings: persons

1 tablespoon olive oil
2 cloves garlic freshly minced
1/2 inch ginger freshly grated, about 1 teaspoon
3 each scallions, spring or green onions thinly sliced
2 medium carrots peeled and sliced into 1/4-inch thick
2 each celery stalks sliced
2 each potatoes about 1 1/2 cups, peeled and cut into 1/2-inch chunks
3 1/2 cups stock vegetable or any stock
1/2 cup beans soy beans (edamame), fresh or frozen
1/2 cup lentils green or red, cooked or canned
1 teaspoon curry powder or to taste, depending on how spicy it is
1 tablespoon miso paste soy bean paste, or to taste
3 tablespoons ketchup or to taste

1
In a large saucepan or a dutch oven, heat olive oil over medium-high heat until hot.
2
Add garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
3
Add carrots, celeries, and potatoes, stirring once a while, and cook until vegetables are browned, about 4 minutes.
4
Stir in curry powder, miso paste and ketchup to taste until vegetables are well coated.
5
Cook for another 2 to 3 minutes until aromatic.
6
Pour broth into pot, bring soup to a boil over high heat.
7
Reduce heat to medium-low or low, simmer for about 25 minutes, or until potatoes are tender.
8
Stir in edamame and lentils at last 10 minutes.
9
Adjust seasoning if needed.
10
Let cool for a few minutes and serve hot with rice or bread.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cloves garlic freshly minced, 1/2 inch ginger freshly grated, about 1 teaspoon, 3 each scallions, spring or green onions thinly sliced, and more.

Yes, Curried Potato, Edamame and Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Potato, Edamame and Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions