It turned out phenomenally! One of the best soups I have ever had, and I am not saying that because I made it :) I completely forgot to take a photo, although since I am an amateur photographer, the soup never looks as cool as some other foods. You will just have to trust me on this :)
1 tablespoon peanut or sesame oil
1 small onion, chopped
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
1 1/3 cup dry red lentils
1 medium potato - peeled, and cubed
1/3 cup finely chopped fresh cilantro
1/2 cup julienned or grated carrots
1/2 cup finely diced red pepper
2 1/2 cups vegetable broth
1 can light coconut milk (about 1 1/3 cup)
2 tablespoons tomato paste
1 tablespoon curry powder
1/8 teaspoon cumin
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste
1. In large saucepan, heat oil with onion, ginger & garlic. Saute for about 3-4 minutes.
2. Add remaining ingredients and bring to a boil, then reduce heat and let summer for 45 minutes.
3. In a food processor, blend half of the soup for 1 minute. Add back to remaining soup.
4. Don't be afraid to add or remove ingredients to your liking - this soup is very forgiving! Make sure to add spices in small increments (1/4 tsp) - it is far easier to add than to remove!