I have a confession, I'm one of those crazy girls that can eat anything for breakfast. I've always been like that. I never turn down food in the morning just because it's not "breakfast" material. See, this is where my sweet husband and I differ. He likes his meals compartmentalized where I'm all over the place. I'll eat cold pizza, roasted veggies, chicken, pasta, any variety of leftovers, pasta, and yes, even soup for breakfast. I've come to realize that this free love with food for breakfast is a good thing on SCD. Breakfast is perhaps the most difficult part of SCD for me. It's a very grain-egg-meat dominated set-up. But luckily, I've found some great substitutes (but I've also come to realize that I don't do well with a lot of nuts on SCD, so I can't rely on nut-based substitutes every morning). So what does all this breakfast talk have to do with soup? Well, I wanted to share a soup with you I've been making to eat during the week (for breakfast or whenever). Mornings are a perfect time to eat soup in the summer. And let me tell you friends, it gets HOT HOT here in Northern Cali, but the mornings are great, so I don't shy away from soups. This soup is so flavorful and filling. It really hits the spot in the morning and gives me incredible energy - it's like my new oatmeal (hey, why not). So I hope you enjoy this simple, versatile soup. We sure do.
I need to remember that it's not HOT everywhere in the summer. We live about 80 miles from San Francisco, and it can be 110 degrees here in valley and 55 degrees on the coast (no joke). My husband grew up 1/2 mile from the beach near San Francisco and last week we had a visit with his family. After a long day playing on the chilly, foggy, beautiful beach I made this soup for dinner and it warmed us right up. My husband's heart will always be with the sea. I love watching him play with our children at the same beach he romped around on as a child. I've included a video of our day below.
Carrot Curry Lentil Soup with Lemon
Ingredients:
-2 cups brown lentils soaked for 15 - 20 hours (water changed 1x)
-1 medium yellow onion, small chop
-2 cups chopped carrots
-2 cups chopped tomato
-1 can SCD/BPA free coconut milk (or 1 1/2 cups homemade coconut milk)
-3/4 teaspoon salt
-2 teaspoon garlic granules
-2 teaspoons green curry paste*
-4 cups filtered water
-Oil of choice (I use grapeseed)
How To:
1. Coat the bottom of a large soup pot with oil and sauté onions with salt for about 5 minutes.
2. Add the chopped carrots and tomatoes, sauté for about 3 minutes.
3. Add garlic granules and curry paste. Stir to incorporate. Add the coconut milk, drained lentils and stir.
4. Add water, stir.
5. Bring to a boil. Cover and turn down to a simmer on just above low for one hour.
6. Turn off heat and keep covered until ready to serve. Reheat as needed.
7. Serve with 1/2 fresh squeezed lemon. I also prefer freshly grated ginger with freshly ground black pepper. Avocado or vegan cashew sour cream is also delicious for garnish.
-Serves 6
Notes:
*I can't guarantee results if a different curry is used. The green curry paste is fantastic and I highly recommend it. If you have success in making this soup with a homemade curry or a powder curry, please share in the comments.
The beautiful, foggy West Coast:
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, Made from Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesday, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Fight Back Friday Freaky Friday, Lifeologia Summerizing Party, Friday Food,
This sounds do lovely! I'm the same as you- every food is breakfast material!
ReplyDeleteThank you sweet Gabby! Glad to find another gal who will eat anything in the morning. :-)
DeleteLove this idea! I have been making lots of white beans for my girls, but haven't gotten into lentils yet. Do I prepare them just like I would the beans?
ReplyDeleteAlso....you sound like you might live very close to us! I am always looking for scd buddies. We are in Modesto! Love living close enough to the coast as well!
Thanks for stopping by, Theresa! Glad to meet you. You do live close! Such a small world.
DeleteI think you'll love lentils. They are delicious.
That's a great question about their preparation. Lentils are A LOT less work than other beans. For lentils, you simply soak then add directly to soup. They are very delicate and you don't need to "pre boil" before you add them to anything.
I hope this helps and please let me know if you have additional questions.
Be Well,
--Amber
Hey Amber! awww what a fun video! And wow that soup looks goooood! I agree, I can eat just about anything for breakfast! I have yet to add lentils into the diet, but as soon as I do, you KNOW i'll be making this!! The lemon is so creative! Have a terrific Monday! Hugs!
ReplyDeleteThanks Caralyn. You also have a great day - it's your birthday, right!! Sending birthday hugs to you. :-)
DeleteI am planning to do a soup a week when I complete my weekly muffins. I have to keep this one ready to go. It looks so good. Glad to see you linking again. I also took some time off and posted only at a few, the last two weeks. Sometimes, a break is called for.
ReplyDeleteThanks Chaya. The break was nice. But I enjoy sharing - and link parties are such am amazing place to find new recipes (and also share).
DeleteI have lentils soaking and will make this soup later today. I plan on roasted the carrots and onions and a bit of fresh garlic before adding them to the soup. I'll let you know how it turns out. :) I'm on my 3rd week of the 4-hour body eating plan and lost 4 lbs already. This soup fits perfectly into the diet. (hi Tess!)
ReplyDeleteRoasting the carrots and onions will be delish. You could just throw everything in a crockpot if you roast those veggies first. I've been thinking about doing this. :-)
DeleteGreat job losing 4 lbs! Keep up the great work and I hope you enjoy the recipe. Let me know. :-)
I love the idea of curry in lentil soup! I can't wait to try this! Have you heard of French Green Lentils? They are a bit sturdier than brown lentils, and are my favorite kind. I love the video!
ReplyDeleteThanks, Lauren. I do use French green lentils. I've made this soup quite a few times with them in fact. They are very delicate and soft. They are super yummy. Love um'. :-)
DeleteI hope regular green lentils will be fine as that's all I have on hand (besides french green) lol :)
ReplyDeleteHi Sandi,
DeleteYes, I sort of think of brown and green lentils as the same thing! Thanks and I hope you enjoy the soup. Don't forget that fresh lemon! It really makes the dish. :-)
I LOVE lentil soup Amber and this looks wonderful! Also I'm sooo looking forward to your videos now! They are FANTASTIC, I love them!
ReplyDeleteThank so much, Vicky. You're so sweet. I'm so glad you enjoy the videos. They are fun to make. :-)
DeleteWow that soup looks gorgeous. It's also been wet and cold most of the summer here in the UK so have actually started making soups again myself for lunch so I'll have to save this one.
ReplyDeleteI probably could eat anything for breakfast but I always have a Green Thickie. I don't really get time for anything else and they give me so much energy that I don't feel good not having them. I've recently started adding cooked quinoa to my smoothies to make them more filling which has a lovely mild taste and blends really easily.
Thanks Kathrine. I love smoothies too in the morning, but I always need a big breakfast too. :-) Your smoothie recipes sound very creative and delicious. :-)
DeleteWe are soup lovers here and I am racking up my stash of soup recipes for the cooler months of the year. I tend to get set in a rut as far as making soups each year...cooking the same ones. This year, I plan to have a 'plan' LOL. I want to spread out and enjoy more flavorful soups that we are not familiar with, instead of the ol' standbys...chicken or potato soup :) This sounds and looks so very tasty. Thanks for sharing this week in our linky!
ReplyDeleteThanks Mary!
DeleteI must confess I could eat anything for breakfast as well...not so for the rest of my family. I've never made a carrot curry soup before but it sounds absolutely delicious. It has been so hot here in Utah-I can't wait for Autumn!
ReplyDeleteI make the same old lentil soup all the time I can't wait to spice it up with your curry. Please share this on foodie friday. I will pin it.
ReplyDeleteAarggghhh the fog! I don't think I will ever get used to it as long as I live here :) I was at Bodega Bay today and it was FOGGY and COLD. Everywhere else was SUNNY and HOT. But I still enjoyed myself....somehow it is magical and cathartic being by the ocean, no matter what. Love your soup, sounds delicious. I think I want to make one just like it!
ReplyDeleteYum! My kind of soup and I can't wait to bring a big pot of this to a boil ;D
ReplyDeletexo