Yellow Curry Soup

Or as I like to call it “melted crayon curry” due to the vibrant yellow color.

I hate midweek cooking, but everything I made over the weekend is almost finished and I still need food for the week. This recipe is easy and requires little prep.
I gathered up all the ingredients and am now ready to assemble.

Cut up half an onion and quickly sautée in the coconut oil. Then add everything else but the coconut milk. Yup, I’m using the left over coconut milk from my squash soup. Let it simmer awhile and that is it. See, it’s easy!

When it is almost done, add the coconut milk and simmer for about ten minutes. Often I add rice noodles or spinach at this point, depending on my mood.

This time I added noodles.

It is all set. This soup even tastes better the next day because all the flavors meld.

Yellow Curry Soup Recipe

Ingredients

• Chickpeas
• Green lentils
• 1/2 an onion
• 1 can of chopped tomatoes
• 1 teaspoon of cardamom
• 1 teaspoon of yellow curry
• 1 teaspoon of cumin
• 1 tablespoon of turmeric (you can add less if you prefer)
• A sprinkle of ginger if you like
• Light coconut milk
• Cup of broth- if you choose vegetable broth this recipe is vegan

Steps

• Sautee the onion with a little bit of oil
• Add everything but the coconut milk, simmer for about 20 minutes
• Add coconut milk and any extras like rice noodles or spinach
• Simmer for 10 more minutes
• Done! Eats! or in my case, pack up for the rest of the week.