Ingredients:
Canned coconut milk
Enough seasonal vegetables to fill your soup pot (carrots/parsnips/tomatoes/potatoes/sweet potatoes/butternut squash)
1 onion
3 cloves of garlic
1 chunk/teaspoon of ginger
2 teaspoons of coriander
2 tablespoons of cumin
1 teaspoon of turmeric
1 teaspoon of chilli powder
1 teaspoon of black pepper
2 tablespoons of curry powder
1 litre vegetable broth
1 cup of soaked red lentils
½ cup of water
Cilantro and toasted coconut, to garnish
In a large pot, add carrots, onion, garlic, tomatoes, potatoes and vegetable broth. Cook the vegetables until the potatoes and carrots are fork tender and can be blended. Blend with an immersion blender. Add spices and coconut milk and bring to a simmer. Meanwhile, rinse lentils. Once soup is simmering, add them in. The lentils will need about 15-30 minutes to cook. Once they are done, keep on low heat and stir occasionally until ready to serve. The soup can sit for a while, as long as you add a little bit of water to replace what will cook off.
Notes:
Add a bit of pepper sauce if desired.