Don’t give me that look. I know it’s 85 degrees and I’m serving a hot, creamy, soul warming soup for dinner. Would most bloggers be posting this one in October? Probably. But I’m a soup year round kind of a girl, especially if it involves curry, so I went for it. Because it sounded good. And we’re still getting some June gloom around these parts so I don’t feel too bad about it.
Another reason I don’t feel too bad about it? Because it was omg good and creamy and rich and…wait for it…pretty darn healthy! That’s the glory of blended soups…when you pulse it all together, they can’t tell that they’re eating all kinds of nutrients and such. And you could probably cool some of this off for the baby too! The other fabulous thing about blended soups? Not having to chop up all of the veggies into bite sized pieces. This is a lazy girl’s soup too.
To make it even easier on you, I seasoned this one with one simple bottle of Trader Joe’s Thai Red Curry Sauce. If you don’t have a TJ’s, first of all, I’m sorry. But you can probably get a similar pre bottled sauce at your local grocery store, or can make it by combining a can of coconut milk with 1-2 T red curry powder or paste and about 1 t ginger, garlic powder, onion powder, chili powder, 1/2 t turmeric, a pinch of nutmeg and salt and pepper to taste. Add and adjust as needed.
While I love coaxing the flavor out of my spices to make a good, from scratch kind of a curry, when I’m putting this together at lunch time with my toddler taste testing everything and chucking whatever she doesn’t like on the floor for the dog, emptying a bottle of sauce sounds much more…doable.
Oh by the way, if you’re one of those haters who doesn’t do soups in the summer, pin this one for when fall rolls around. You’re going to want to try it…
- 2 sweet potatoes, peeled and cut into chunks
- 1 cup carrots, peeled and cut into chunks
- 1 onion, peeled and cut into chunks
- 2 cups lentils, cooked
- 2 cups chickpeas (or 1 can), cooked
- 1 can Trader Joe's Thai Red Curry Sauce (or sauce recipe mentioned in above post)
- 1 cup vegetable broth
- 1 cup milk
- Optional garnishes: sour cream, cashews, peanuts, cilantro, or green onions
- Combine everything except cilantro in the slow cooker and cook on low for at least 4 hours, or until carrots and sweet potatoes can be easily pierced with a fork.
- Stir in milk and let cook for another 5 minutes or so
- Use an immersion blender to blend, or transfer to a blender and blend
- Top with desired garnishes and enjoy hot