Preparation & Cooking: 50mins
Serves : 4
200g Pumpkin, roughly chopped
4 Carrots, roughly chopped
1 Sweet Potato, roughly chopped
4 Tomatoes, roughly chopped
3 Cloves Garlic
1tsp Mustard Seeds
1 Red Onion
300ml Vegetable Stock
200ml Coconut Cream
1 Handful Coriander chopped
1 Inch Fresh Turmeric Root
1 Inch Fresh Ginger Root
1/2 Red Capsicum
1 Cup of Lentils
1/2 Cup Cashews
2 Tbsp Pumpkin Seeds
1 Clove Garlic, minced
thinly sliced red chilli
Start by chopping the red onion, garlic, ginger (peeled) and turmeric (peeled) roughly.
Gently heat a little coconut oil in a pan and very gently get the onion started, and once it’s cooking a little, add the turmeric, ginger, mustard seeds and garlic
.Now add the root veggies (carrot, pumpkin, sweet potato), the red caps and the tomatoes and stir it all around to coat the veggies in the oil and flavours
Add the stock and then add the lentils. If you’re using dried lentils, you will need to add an extra 50ml of stock to allow for an additional 10 mins cooking time, but if you’re using tinned lentils (please buy organic), add them now and move onto the next step.
Turn the heat down to simmer and let all of the veggies soften and the lentils cook.
Once everything has softened, add the coconut cream and chopped cilantro (coriander) and then transfer to a blender and blend until smooth
This will stay nice and warm for about an hour in the blender jug, but if you want, you can return to the pan to keep warm
To make the optional topping simply roughly smash up the cashews on a chopping board under a knife, and cook with the pumpkin seeds in a little coconut oil with the minced garlic until it’s warmed through and a little browned.
Serve the soup in bowls with a sprig of corriander, a drizzle of coconut cream and the cashew topping (with optional chilli) and enjoy!
It should taste like a delicious almost curry-like soup. Full of depth, full of flavour and SO alkaline, SO anti-inflammatory and so disease-preventing you’ll be flying!