A comforting and flavorful soup featuring lentils and root vegetables, perfect for any season.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion, garlic, celery, carrots, parsnip, and kumara to the saucepan. Cook until the vegetables start to soften.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the curry paste and cook until fragrant.
Cooking the curry paste enhances its flavor.
Pour in the water and add the lentils. Bring to a boil.
Ensure the lentils are rinsed before adding to remove any debris.
Reduce the heat and simmer until the vegetables and lentils are tender.
Cover the saucepan partially to retain moisture while allowing steam to escape.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid overfilling.
Mix half the yogurt with the chopped coriander to make the topping.
Chill the topping in the fridge for a refreshing contrast to the warm soup.
Serve the soup in bowls, topped with the yogurt mixture.
Garnish with extra coriander leaves for a fresh touch.
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