Curried Red Lentil & Pumpkin Soup
3 clove(s), large, minced
1 tbsp(s), fresh, grated, peeled
Fat free reduced sodium vegetable broth
15 oz, (1 can), puréed
Reduced fat coconut milk
14 fl oz, (1 can)
1 cup(s), red variety, picked over and rinsed
Thai curry paste
1 tbsp(s), red, or more to taste
2 medium, thinly sliced
Fresh lime juice
Plain lowfat Greek yogurt
2 tbsp(s), chopped
- In a large heavy-bottom pot or Dutch oven, heat the oil over medium. Add the garlic and ginger and cook until fragrant, about 30 seconds, stirring constantly.
- Add the stock, pumpkin, coconut milk, lentils, and curry paste. Increase heat to high and bring to a boil. Reduce heat and simmer, covered, until the lentils are tender, about 20 minutes. Stir in the scallions and lime juice.
- Divide the soup among 4 bowls. Top with the yogurt and sprinkle with the cilantro.
- Serving size: 1¾ cups soup and 1 tablespoon yogurt