Cool weather calls for hearty, rich and delicious meals and this soup covers it all. I like to double or triple the recipe and freeze the extras for lunch or a quick mid-week dinner.
Serves 2
- 2 large carrots
- 1 sweet potato, diced (around 1 cup)
- 1 tablespoon coconut oil
- 1 red onion
- 2 cloves of garlic
- 1 leek
- a piece of fresh ginger, to taste
- a pinch of cinnamon
- ½ cup of coconut milk or almond milk
- 1 cup of water (or more, depending on the size of your pot — enough to cover the vegetables.)
- 1 tin of brown lentils (drained)
- 2 teaspoons tahini
- 2 tablespoons walnuts, toasted
- a few sprigs of herbs such as thyme, parsley or cilantro
- a drizzle of walnut oil
- salt + pepper to taste
Method:
Sautée the onion, garlic, ginger, and leeks medium heat with coconut oil until the onions are translucent.
Prepare the carrots and sweet potato by peeling and chopping into 1-inch pieces. Add to pan and sauté for another few minutes. Add spices and cook for a couple of minutes until fragrant. Cover the vegetables and lentils with water then lower the heat, cover and let simmer until the veggies and lentils are soft.
Blend with a stick blender or similar until smooth. Add coconut or almond milk and stir.