Orange-hued Curry PotageFrom jo_jo_ba 5 years ago
- 1 tbsp olive oil shopping list
- 2 large, sweet onions, chopped shopping list
- 1 stalk celery, chopped shopping list
- 3/4 lb carrots, chopped shopping list
- 2 garlic cloves, chopped shopping list
- 1 tsp fresh grated ginger shopping list
- 1 tbsp curry powder shopping list
- 1/2 tsp ground cumin shopping list
- 1 tsp pepper shopping list
- 5 cups roasted vegetable stock shopping list
- 3 1/2 cups water shopping list
- 2 tbsp nutritional yeast shopping list
- 1 apricot, chopped shopping list
- 3 bay leaves shopping list
- 1 cup pumpkin puree shopping list
- 1 1/2 cups raw red lentils shopping list
- 1 cup raw, "sweet" (sushi) brown rice (or short-grain brown rice) shopping list
How to make it
- Heat oil in a large stockpot over medium-low.
- Add onions and cook slowly, stirring occasionally, until they're beginning to caramelize - about 15 minutes.
- Increase heat to medium and add celery, carrots, garlic and ginger. See Photo
- Saute 5-6 minutes, until vegetables are beginning to colour and soften.
- Stir in all the spices and mix to coat the vegetables well. Cook 1 minute, until fragrant.
- Pour in stock and water, stir well and bring to a boil.
- Reduce heat and add nutritional yeast, apricot, bay leaves, pumpkin puree, lentils and rice. See Photo
- Cook, stirring occasionally, for 3 hours until the vegetables and apricot have disintegrated and the lentils and rice are mushy.
- Remove from heat and allow to cool slightly, then in batches in a blender or with a stick blender, puree until smooth.
- Serve immediately or cool and refrigerate.
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