Curried Asparagus & Lentil Soup with Shrimp & Curry Kettle Potato Chips : SOUP
Iâ€™m excited to share this healthy and delicious curried soup with asparagus, lentils, potatoes and shrimp, topped with crunchy curry-flavored Kettle Brand Chips.
- 1 tsp. red curry paste
- 1 Tbsp. Better Than Bouillon Vegetable Soup Base
- 2 cups water
- 1 can coconut milk
- 10-15 stalks asparagus, cut into 1â€ť pieces
- 1 cup dry red lentils
- 2 medium Yukon gold potatoes, cut into small chunks
- 1 medium onion, chopped into small chunks
- 2 Tbsp. olive oil
- 2 Tbsp. sea salt (add more toward the end if you need it)
In a heavy cast iron Dutch oven set to medium-high heat, sautĂ© your onions in olive oil until translucent, stirring often so they don’t burn. Add the potatoes, stir and sautĂ© for a few more minutes to add a bit of color to the potatoes and onions. Then add the dry lentils and sautĂ© for a few more minutes (if you need to add a bit more oil you can). Add salt.
Next add curry paste to the mixture. Mix well to combine. Add the vegetable paste and water to make the broth; bring to a simmer and then add the coconut milk. Stir well and turn the heat down to medium. Add salt to taste.
Cook for 30-40 minutes, until the lentils are soft.
While the broth is cooking, cut your asparagus into 1â€ť pieces. Add asparagus about 5 minutes before soup is done, when lentils are soft.
Once the soup is done, cook the shrimp that will go on top to garnish.