When autumn arrives, one of the first things I make is soup. I love all the things that autumn brings: cozy sweaters, apple picking, bonfires, long family hikes, and of course, soup. I've been making this soup for a few years now, and it just packs so much flavor with few ingredients. Another plus, it takes about forty-five minutes to make from start to finish.
I love to serve it with toasted naan bread that's been drizzled with olive oil, fresh garlic, and flaky sea salt. You can garnish this soup how you please, but it is so good with toasted coconut and cilantro or mint on top. This recipe is adapted from Sara Forte of Sprouted Kitchen. I've made a few simple changes.
Serves 6
- 3 Tbsp coconut oil - 1 yellow onion, peeled and chopped
- 2 carrots peeled and chopped - 4 cloves garlic, chopped - 2 Tbsp. tomato paste - 1 tsp. curry powder - pinch of cayenne - 3/4 tsp. sea salt - freshly cracked black pepper - 1 cup red lentils - 12 ounces frozen butternut squash or fresh cut up - 1 qt. low sodium vegetable or chicken broth, plus more if you like your soup more brothy - 13.5 ounce can of coconut milk - dried ginger or fresh, grated to taste - fresh lime juice, to taste
- cilantro or mint & toasted coconut, for garnish
- naan bread, toasted in a 400 degree oven for five to ten minutes (before putting in the oven, drizzle with olive oil, fresh garlic and sea salt)
In a large dutch oven over medium heat, warm the coconut oil. Add the onion, garlic, and carrots and saute until soft, about 4 minutes. Add the tomato paste, curry powder, cayenne, salt and pepper to taste. Cook another minute. Add the lentils, squash, broth and bring it up to a simmer. Turn the heat down to low and cook, partially covered, for 30 minutes until the squash is tender. Stir in the coconut milk to warm through add ginger and fresh lime juice to taste. Use a blender or immersion blender to make a chunky puree. Season to taste.
Garnish with fresh cilantro and toasted coconut.
Leftovers will keep covered in the fridge for a week.
