This delicately spiced, coconut scented soup is the perfect winter warmer. Serve as it is, or with some warm crusty bread for a heartier meal.
- 1 tbsp coconut oil
- 1 large leek, trimmed and sliced
- 1 large carrot, peeled and finely chopped
- 3 stalks celery, trimmed and sliced
- 1 large Bramley apple, cored and chopped
- 2 cloves garlic, peeled and sliced
- • 2 tsp garam masala
- 1 tsp bouillon powder
- 1 tsp sea salt flakes
- 240ml (1 cup) water
- 240ml (1 cup) coconut milk
- 65g (1/3 cup) dried red lentils
- Black pepper, to taste
- Heat the oil in a large pan and add the leek, carrot, celery and apple. Cook for a few minutes before adding the garlic and garam masala. Stir fry for a further 2 minutes until fragrant.
- Add the remaining ingredients to the pan and mix well. Bring everything to a simmer and leave
to cook, stirring occasionally, for 20 minutes, or until the carrots and lentils are tender.
- Blend the soup with a stick blender until very smooth, adding a splash of water or coconut milk to thin if necessary. Taste to check the seasoning and adjust if needed. Serve hot.
Top Tip: This soup can be frozen, once cooled, in tubs or bags, for up to 3 months. Defrost thoroughly and reheat until piping hot before serving.
Per serving (409g) Calories: 300, Carbohydrates: 46.9g, Sugars: 16.5g, Salt: 3.6g, Fat: 8.6g Saturates: 6.1g, Protein: 11.1g
Taken from November 2018 (Issue 44) Vegan Life Magazine