A delightful and creamy lentil soup infused with aromatic spices and a hint of coconut.
Heat the butter in a saucepan over medium heat until melted.
Using unsalted butter allows you to control the salt level in the soup.
Add the chopped onion, minced garlic, and diced carrot to the saucepan. Sauté until softened.
Cut the vegetables evenly to ensure they cook at the same rate.
Stir in the curry powder and grated ginger, cooking for an additional minute to release their aromas.
Cooking the spices briefly enhances their flavor.
Pour in the vegetable broth, coconut milk, and tomato paste. Stir to combine.
Use a whisk to ensure the tomato paste is fully incorporated.
Add the red lentils, bring the mixture to a boil, then reduce the heat to low and simmer covered for 20 minutes.
Stir occasionally to prevent the lentils from sticking to the bottom.
Season the soup with salt and pepper to taste. Serve hot.
Garnish with fresh cilantro or a dollop of yogurt for added flavor.
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