Curried Potato, Edamame and Lentil Soup

• 1 tablespoon olive oil
• 2 cloves garlic freshly minced
• 1/2 inch ginger freshly grated, about 1 teaspoon
• 3 each scallions, spring or green onions thinly sliced
• 2 medium carrots peeled and sliced into 1/4-inch thick
• 2 each celery stalks sliced
• 2 each potatoes about 1 1/2 cups, peeled and cut into 1/2-inch chunks
• 3 1/2 cups stock vegetable or any stock
• 1/2 cup beans soy beans (edamame), fresh or frozen
• 1/2 cup lentils green or red, cooked or canned
• 1 teaspoon curry powder or to taste, depending on how spicy it is
• 1 tablespoon miso paste soy bean paste, or to taste
• 3 tablespoons ketchup or to taste

1. In a large saucepan or a dutch oven, heat olive oil over medium-high heat until hot.
2. Add garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
3. Add carrots, celeries, and potatoes, stirring once a while, and cook until vegetables are browned, about 4 minutes.
4. Stir in curry powder, miso paste and ketchup to taste until vegetables are well coated.
5. Cook for another 2 to 3 minutes until aromatic.
6. Pour broth into pot, bring soup to a boil over high heat.
7. Reduce heat to medium-low or low, simmer for about 25 minutes, or until potatoes are tender.
8. Stir in edamame and lentils at last 10 minutes.
9. Adjust seasoning if needed.
10. Let cool for a few minutes and serve hot with rice or bread.

olive oil, garlic, scallions, carrots, celery, potatoes, stock vegetable, soy beans, lentils green, curry powder, miso paste soy bean paste, ketchup

Taken from recipeland.com/recipe/v/curried-potato-edamame-lentil-s-53723 (may not work)