Curried Lentil Soup

• 1 large clove garlic
• 1 piece (1/3 inch long) peeled fresh ginger
• 1/2 small bulb fennel, cored and cut into large chunks, or 1 small rib celery, cut into large chunks
• 1 small carrot, peeled and cut into large chunks
• 1 small parsnip, peeled and cut into large chunks
• 1 large shallot, cut in half
• 3 Tbs. unsalted butter
• 2 tsp. curry powder
• 1 cup brown lentils, picked over and rinsed
• 1 qt. homemade or lowsalt canned chicken or vegetable broth
• 1/4 tsp. kosher salt; more as needed
• 1/4 tsp. freshly ground black pepper; more as needed

Pulse the garlic and ginger in a food processor until chopped. Add the fennel or celery, carrot, parsnip, and shallot and pulse until coarsely chopped.

Melt 2 Tbs. of the butter in a 4-qt. saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened, about 3 minutes. Add the curry powder and cook, stirring, until the curry powder is fragrant, about 30 seconds. Add the lentils, broth, salt, and pepper. Bring the soup to a boil over high heat, reduce the heat to maintain a brisk simmer, cover, and cook until the lentils are tender, 25 to 30 minutes.

Transfer 1-1/2 cups of the soup to a blender or a food processor and purée until smooth. Stir the purée back into the soup along with the remaining 1 Tbs. butter. Season to taste with salt and pepper, and adjust the consistency with water, if you like.