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
-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)
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.
*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.
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,