This Can Easily Made Into A Vegetarian Soup By Using Vegetable Stock!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 55-60 minutes
Ingredients
5 cups chicken stock
1 cup coconut milk
2 cups butternut squash, peeled & cubed
2 large red potatoes, peeled & cubed
2 large carrots, peeled & cubed
1 cup onion, diced
1 clove garlic, minced
1 cup dried Dal
1 tbsp ghee (clarified butter)
watercress for garnish
2 tsp curry powder
1 tsp sugar
salt
pepper
Cooking Tools
Medium stock pot with lid
Directions
In a stock pot on medium heat, melt ghee and saute diced onions and garlic for a few minutes. Add in; chicken stock, coconut milk, squash, potatoes, carrots, Dal, curry powder,
sugar. Bring to a boil and reduce to simmer. Place lid on and cook for 45-50 minutes, stir occasionally. The soup will thicken as the Dal cooks through. Salt and pepper at the end of the cooking. Serve hot and garnish with watercress leaves.
Serves 4
