This soup  was part of the Golden Whisk Awards 2011 as one of the top 10 best culinary creations prepared in the Star test kitchen. And guess what? I agree. I have made this soup three times in less than two weeks.

The recipe was shared by Ravi Kanagaarahah who owns RavisSoups. I’ve known Ravi since he opened RaviSoups (the perks of being a food sales rep) and his soups are beyond-amazing.

He is a talented chef and clearly understands how to use spices in his soups.

I was excited to try this recipe and positively thrilled with the results. I used organic ginger and I swear it gives the soup and extra kick. It’s worth buying.

Curried Lentil and Apricot Soup

INGREDIENTS:

2 tablespoons of vegetable oil

2 yellow onions, chopped

1/4 cup of finely chopped garlic

1/4 cup finely chopped ginger (I used organic ginger – there is a difference – I swear)

2 tablespoons mild curry powder

1 plum tomato, chopped

1 cup diced dried apricots

2 cups rinsed, drained red lentils

8 cups water

3/4 cups coconut milk

salt and pepper

garnish: plain yoghurt and cilantro

METHOD

1. In a large pot, heat oil over medium heat. Add onions, and stir till golden – about 10 minutes.

2. Reduce heat to low – add garlic and ginger. Stir for 2 minutes.

3. Add curry powder. Add tomatoes, lentils, water.

4. Raise heat to high.

5. When mixture starts to boil, reduce heat to simmer. Stir occasionally and let cook till apricots are softenend.

5. Using a food processor or hand immersion blender, puree soup.

6. Return soup to pot over low heat and stir in coconut milk. Season with salt and peper.

Not only do I hope you get a chance to make this soup, but I hope you get a chance to visit RavisSoups too.

RavisSoups:

322 Adelaide St. West 647 435-8365

1128 Queen St. West 416-538-7284

Take a peek at Yelp and Urbanspoon and will find glowing reviews for RaviSoups!! (p.s for good reason too)