The poor old Tyger is home today with a temperature and sore throat. Gallivanting around as Anne Shirley yesterday must have plum wore her out! After tucking her into bed, and placing a well-loved pile of books next to her bed, I asked what she'd like for lunch.
"Soup!", she croaked.
No problem, honey. Except, of course, that it was. My plan for the day included doing a fruit and veg shop, not tending the fevered brow of my child, so it was with a little trepidation that I opened the fridge and critically examined the vegie drawer. Ach - the drawer was pathetically empty, apart from four carrots and half an onion.
Yes. Half an onion. Whenever I pull a stunt like frugally putting half an onion back into the fridge for another day, my brother calls me tight, my Dad calls me "careful" and I call it practising the finest household economy. Not that any of that mattered at the moment - what the heck was I going to do with half a friggin onion and a sick child?
Thankfully I always keep a pretty well stocked larder (there's a doomer inside me desperate to get out), so after gazing at the half onion for inspiration, I decided to invite some coconut milk, red curry paste and red lentils to the party, and see how well they danced together.
Thankfully those ingredients can boogie! We had a mighty fine soup indeed for lunch, and the Tyger perked up so much afterwards that she decided that she'd had enough of bed, and maybe it was time to watch a movie now?
I'll put this miraculous recovery down to the soup, natch!
Spiced lentil and carrot soup
1 tbsp olive oil
1/2 brown onion, finely diced (oh go on, be crazy and use a whole one if you have it!)
1 heaped tbsp of Thai red curry paste
4 carrots, peeled and diced
1/2 cup red lentils, picked over and washed well
400g tin of coconut milk
1 cup of water
1 - Heat the oil over a medium-low heat in a saucepan, and saute until soft. Add the red curry paste, and stir for a minute.
2 - Add the carrots, and stir until covered with the onion and paste mixture.
3 - Add the lentils, coconut milk and water, and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until the carrots are tender. Take off heat, let cool, then blend until smooth.