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Ingredients1 h servings 465 cals
Original recipe yields 4 servings
- Heat oil in a soup pot over medium heat. Add onion; cook until translucent, about 3 minutes. Add celery and garlic; cook for 5 minutes more. Add vegetable stock, yam, potato, lentils, curry paste, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are cooked, 15 to 20 minutes.
- Stir coconut milk into the pot with the vegetables. Transfer half of the soup to a large bowl. Blend with a stick blender. Return blended soup to the pot and stir in cilantro.
Per Serving: 465 calories; 25.1 g fat; 52.9 g carbohydrates; 11 g protein; 0 mg cholesterol; 543 mg sodium. Full nutrition