Coconut Curry Lentil Soup
What could be better in autumn than a warming soup? This delicious lentil soup with coconut, sweet potato and curry is especially grounding during the Vata-dominated autumn season.
Ingredients for 4 persons
- 3 spring onions
- 1 red onion
- 10g ginger
- 1 clove garlic
- 50g carrots
- 1 sweet potato
- 2 tbsp coconut oil
- 125g red lentils
- 2 tsp each of curry powder, turmeric and cumin seeds
- 2 tbsp lemon juice
- 2 tbsp honey vinegar, alternatively mild orange vinegar
- 600ml vegetable stock
- 150ml coconut milk
- salt, pepper and chilli to taste
Preparation
Peel the onions, ginger, garlic, carrots and sweet potato and cut into small pieces.
Heat the oil in a pot and fry the chopped ingredients and lentils. Add the spices and fry until fragrant, being careful not to burn. Deglaze with lemon juice and honey vinegar and reduce slightly.
Then add vegetable stock and coconut milk and simmer at medium heat. When both the lentils and the sweet potatoes are cooked, the soup can be puréed. Season to taste with salt, pepper and chilli.