So I can (usually) get my kids to eat soup if it’s all blended together and they can’t actually see the vegetables and good stuff. This is a simple and popular version, with all the nutrients you need in one bowl. It’s smooth and full of flavour. Sometimes, they will even eat two or three bowlfuls.
I am much more of a “throw in a handful of this and a handful of that into a pot” cook, than I am a methodical recipe-follower. I have tried to provide a good template here, but for me, soup recipes are really just rough guides. I never make exactly the same soup twice. So there is plenty of room for improvisation.
For the grownups, try topping this creamy orange deliciousness with some toasted pumpkin seeds for some crunch. (This recipe is also a nod to Ansley, who probably makes the best red lentil and coconut soup.)
1 large sweet potato
2 large carrots
1 large onion
2 cloves garlic
About 1 tsp worth of grated fresh ginger
1 1/2 cups red lentils
1 vegetable stock cube
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
4 cups of water
1 can coconut milk
First, roast the vegetables. Peel and roughly chop the carrots and sweet potato, toss in some olive oil, sprinkle with a little salt, and spread onto a baking tray. Roast in a 400 F oven until they begin to brown (around 30 minutes).
Meanwhile, chop the onion and garlic, and sauté in a pot (a Dutch oven works beautifully) in some olive oil over a low heat. I usually put the lid on to let the onions sweat and sweeten. After 10 minutes, or when the onions are soft, add the lentils and stir. Add the stock cube, salt, cumin, coriander, and turmeric. Add the water and coconut milk. Finally, add the roasted vegetables.
Bring to a boil, then turn the heat as low as it will go. Simmer for 40 minutes or so, stirring occasionally (the lentils tend to stick to the bottom of the pot).
Blend. (I use a stick blender.)
Serve. And it might even taste better the next day.