Red Lentil Coconut Soup

BMX Bandit, Bangkok, 2004. By Taro Taylor, via Flikr.

Recommended dose: once at lunchtime every other week.

1/2 yellow onion, chopped
1 T thai red curry paste
1/2 inch ginger, minced
4 cloves garlic, minced
1 cup coconut milk
2 cups veggie broth
3/4 cup red lentils
Salt to taste

Heat 2 T olive oil, vegetable oil, or coconut oil in a pan over medium heat. Add onion and cook until transparent, then add red curry paste. Saute until very fragrant but not burning. Add ginger and garlic, stir, then add coconut milk, scraping the bottom of the pan with wooden spoon to mix. Pour in veggie broth and lentils. Turn up heat, bring to boil, then turn down to a low simmer. Cook 15-20 minutes or until the lentils are soft, season with salt to taste. Carefully pour into a blender and blend until smooth.

Serve hot topped with coarsely chopped cashews and a drizzle of cilantro oil; alternately serve chilled with a dollop of yogurt that's been mixed with the juice of one lemon or lime and fresh, coarsly ground black pepper.

Makes 2-3 servings.