Curried Carrot, Lentil And Edamame Soup (Great Winter Soup!)

• 1 tablespoon olive oil
• 2 cups sweet onions, diced
• 2 large garlic cloves, minced
• 2 tablespoons gingerroot, peeled and minced
• 1 tablespoon red curry paste
• 4 cups vegetable stock
• 2 cups carrots, peeled and diced
• 1/8 teaspoon crushed red pepper flakes
• 1 cup dried split red lentils
• 1 cup frozen shelled edamame beans, thawed
• 1/3 cup fresh cilantro, chopped
• 1/2 teaspoon salt
• naan bread (optional)
• sour cream (optional)

1. Heat oil in a large saucepan on medium heat. Add ginger, garlic and onion; saute for five minutes or until soft and translucent.
2. stir in curry paste and 1 cup of stock to blend. Add carrots and crushed red pepper. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.
3. Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until lentils are tender. Stir in cilantro, salt and pepper.
4. Spoon into individual serving bowls and serve with naan and sour cream, if desired.

olive oil, sweet onions, garlic, gingerroot, red curry, vegetable stock, carrots, red pepper, red lentils, edamame beans, fresh cilantro, salt, bread, sour cream

Taken from www.food.com/recipe/curried-carrot-lentil-and-edamame-soup-great-winter-soup-399971 (may not work)