15 Dec Curried Coconut Cream Celery Soup
It’s winter and soup seems to fill my soul as much as it warms my bones. This snowy December day led me to work from home most of the day and clean out my refrigerator of some tired celery.
What you need
1 Tbsp coconut oil
1 whole bunch of celery, cleaned and roughly chopped
1/2 of large onion, roughly chopped
1 tsp freshly grated ginger
1 Tbsp curry masala (I used Arvinda’s)
1 tired apple, chopped with skin on
1 tired pear, chopped with skin on
3/4 c green lentils
6 c filtered water or broth
1 can coconut milk
Himalayan salt to taste
What you do
- In a large soup pot, sauté the celery & onion in coconut oil over medium-high heat
- Once softened, add fresh ginger, curry powder, salt, apple and pear. Cook for about 3 minutes to incorporate all of the flavours together
- Add about 6 cups of water (or broth) and the lentils. Bring water to a boil, then reduce heat to simmer until lentils are cooked through, about 30 minutes
- Once lentils are cooked, turn off heat, add coconut milk. Puree all ingredients in a blender or with a handheld blender
- Return soup to your pot and heat to warm through. Avoid boiling, as the coconut milk will separate
I used what was in my fridge, but I’m sure you could substitute the apple and pear with either one or the other. Carrots would easily work as well. A new fave reward after all of the shovelling.
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