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Thai Red Curry Lentil Carrot Soup (Vegan)
GOURMANDE IN THE KITCHEN11Ingredients
30Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1 Tbsp. coconut oil
- 1 clove garlic (finely minced)
- 2 Tbsp. Thai red curry paste
- 1/2 tsp. sea salt
- 1/2 inch fresh ginger (piece of, grated on a microplane or fine grater)
- 3 medium carrots (thinly sliced)
- 1/2 cup red lentils (rinsed, or soaked in water with a teaspoon of apple cider vinegar for 7 hours then rinsed)
- 2 cups water (filtered)
- 1 cup coconut milk (regular)
- coconut yogurt (for serving, optional)
- chili oil (for serving, optional)
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