Curried Coconut-Red Lentil Soup with Veggies, Cilantro & Yogurt
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 4 mediumcarrots
- 48 fl ozchicken or vegetable broth
- 1 small bunchcilantro
- 1 (13.5 fl oz) cancoconut milk
- 1 (14.5 oz) candiced tomatoes
- 4 clovesgarlic
- ½ cupplain Greek yogurt
- 1 mediumred onion
- 2 mediumzucchini squash
- curry powder
- red lentils, dried
- salt
- virgin coconut oil
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- ladle
- large pot
- measuring cups
- measuring spoons
- stirring spoon
- vegetable peeler
Per serving
- Calories
- 698
- Protein
- 33g
- Carbs
- 74g
- Fat
- 36g
- Fiber
- 16g
- Sodium
- 214mg
Method
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