SOUPS-ON WITH CURRY SWEET POTATOE SOUP ENJOY DAN:

COCONUT CURRY LENTIL SOUP by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

 

7 cups lentils

22 cups water or vegetable broth

7 sweet potatoes, peeled and cubed in ¼-inch squares

15 green onions, diced

1 thumb-size fresh ginger, peeled and minced

10 garlic cloves, minced

1/4-cup curry powder

4 tablespoon olive oil

1 (6 Oz) can tomato paste

2 tablespoon turmeric

1 (gallon) can coconut milk

2 teaspoons salt

 

DIRECTIONS:

 

1.    In stock-pot combine lentils, broth, and bring to a boil.

2.    Reduce to simmer and add the sweet potatoes, carrots, and half the ginger.

3.    Continue to simmer until the sweet potatoes are tender about 25 minutes.

4.    In a dry skillet add curry powder, and toast until fragrant.

5.    Remove from skillet.

6.    Return skillet to stove and add olive oil.

7.    Stir reaming ginger, garlic and green onions, sauté for about 5 minutes.

8.    Add tomatoes paste, turmeric and cook 2 more minutes.

9.    Stirring to combine.

10. Add the tomato paste mixture along with the coconut milk to the lentil base.

11. Stir and simmer for 30 minutes.

 

 

                       ENJOY DAN:                                 BON-APPETITE!!