Curried Lentil soup with Havarti
All You Need is Cheese Canadian jalapeño havarti adds an extra touch of spice to this hearty soup.
Loading ...April 8th, 2012
Servings
6Prep Time
10 minutesCook Time
25 minutesIngredients
- 2 tablespoons (30 ml) butter
- 1 onion, chopped
- 2 stalks celery, minced
- 2 Cups (500 ml) peeled and finely diced carrots
- 1 Cup (250 ml) peeled and finely diced potatoes
- 1 1/2 Cups (375 ml) canned lentils, rinsed and drained
- 2 Cups (500ml) vegetable or chicken stock
- 1 Cup (250 ml) milk
- 2 teaspoons (10 ml) curry paste or powder
- 1/3 pounds (160 g) plain or jalapeno flavoured canadian havarti (cubed)
- 12 tablespoons (30 ml) coarsely chopped fresh coriander
- salt and freshly ground pepper
Directions
In a large saucepan, melt butter over medium heat. Cook onion, celery, carrots and potatoes for 3 to 4 minutes.
Add lentils, stock, milk and curry. Salt and pepper to taste. Bring to a boil and simmer over low heat for 20 to 25 minutes or until vegetables are soft.
Puree soup in a blender or food processor. Adjust seasonings.
To serve, place cheese in each bowl of soup and garnish with coriander.
