Curried Coconut Red Lentil Soup with Kohlrabi

I had that kohlrabi from the CSA. “They” say it’s great with Indian spices so I made our favorite red lentil soup and added the kohlrabi. “They” are right!

makes 4 to 6 bowls

1 onion
1 clove of garlic
1 carrot
1/2 kohlrabi *
1 cup red lentils
1 can coconut milk (13.5 oz), divided
2 cups vegetable stock
1 teaspoon curry powder
Salt, to taste
Sunflower oil
Fresh cilantro, for garnish *

Prep the vegetables: dice the onion, mince the garlic, dice the carrot, and peel and cube the kohlrabi.

Pour the coconut milk into a 2 cup measuring cup (or if you only have a one cup measuring cup fill it up to 1 cup.)

Heat the sunflower oil in a soup pot and add the onions. Sauté until just softening. Add the garlic and cook on a low flame for a minute. Add the carrots and kohlrabi and cook for a few minutes. Add the lentils and toss to coat with the vegetables. Season with curry powder and salt.

Add 1 cup of coconut milk and 2 cups of stock. Bring to a boil and then reduce to a high simmer, stirring frequently. The lentils will soak up much of the liquid. Add the rest of the coconut milk and simmer for ten minutes.

Take the soup off the heat and let sit covered for a few minutes. Chop up fresh cilantro and sprinkle on top of the soup. Enjoy!

p.s.: I roasted the other half of the kohlrabi.

* CSA Week #4