Not only is this soup AMAZING... the aroma in the kitchen whilst cooking is so good. Sipping on a glass of wine while making the soup makes the experience even better!!!I took this picture with my phone the soup is really an orangy colour with the bright green cilantro....it looks very good.
2 tbsp oil
1 medium onion, chopped
1 medium carrot, chopped
2 stalks celery, chopped
1 garlic clove, minced
1 hot chile pepper, minced
2 tsp grated fresh ginger
1 tbsp hot or mild curry powder
5 cups veg broth
1/2 cup red lentils, rinsed and drained
Salt and fresh ground pepper
1/3 cup brown basmati rice
1 (13.5oz) can unsweetened coconut milk
1 Granny smith apple, grated or finely chopped
1 tbsp fresh lemon juice
chopped fresh cilantro for garnish
Heat the oil over medium heat in large soup pot, add onion, carrot, celery, garlic and chile. Cover and cook until softened, stirring occasionally, about 10 minutes. Stir in ginger and curry powder and cook, uncovered, for 1 minute. Add the broth and lentils, and bring to a boil. Reduce heat and simmer, uncovered for 30 minutes.
When the soup is done, season with salt and pepper to taste. Puree the soup in the pot with an immersion blender. Add the rice and cook over medium heat until tender, about 30 minutes.
Add the coconut milk, apple, and lemon juice. Serve sprinkled with cilantro.