This creamy, curried Autumn Lentil Blend soup is an enticing balance of complex flavors. Our Sun-Dried Tomatoes give the soup additional texture and body, while coconut milk, apple, ginger and our Hot Curry Powder give it a rich, sweet-yet-spicy flavor profile.
Prep time: 15 min
Cook time: 45 min
Total time: 60 min

Ingredients
Makes 8 servings
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8 Ounces Julienne Sun-Dried Tomatoes
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2 Tablespoons Olive Oil
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1 Onion, diced
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1 Clove Garlic, minced
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1/2 Teaspoon Ginger Powder
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4 Teaspoons Garam Masala
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4 Teaspoons Hot Curry Powder
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2 Stalks Celery, diced
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2 Carrots, peeled and diced
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1 Apple, peeled, cored and grated
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4 Cups Autumn Lentil Blend
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10 Cups Chicken Stock
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12 Ounces Can Coconut Milk
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2 Teaspoons Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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1 Tablespoon Granulated Honey
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1/4 Cup Fresh Mint Leaves
Directions
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Place Julienne Sun-Dried Tomatoes in bowl and cover with hot water. Let sit for 10 minutes, until rehydrated. Drain and set aside.
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Meanwhile, heat olive oil in large stock pot over medium-high heat. Add onion and sauté until translucent. Add garlic, ginger, Garam Masala and Hot Curry Powder, and sauté until fragrant, about 30 seconds.
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Add celery, carrot and apple, and sauté until vegetables begin to soften, about 3 minutes.
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Add hydrated tomatoes and stir in along with lentils, chicken stock, coconut milk, salt, pepper and Granulated Honey. Bring to a boil, skimming off any foam that rises to surface. Reduce heat to medium-low, and bring to a simmer, stirring occasionally until lentils are tender, about 20 minutes.
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Carefully purée half of soup in blender in small batches, then add back to pot.
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Serve topped with fresh mint leaves.