Serves 4
Ingredients.
2 tbsp EVOO or coconut oil
3 lrg carrots, diced small
1 med onion, diced small
2 ribs celery, diced small
1 tbsp ginger, minced
3 lrg garlic cloves, minced
1 1/3 cups red lentils, rinsed
5 cups vegetable stock
2 bay leaves
1 tbsp mild curry powder
2 tsp ground cumin
2 tbsp tomato puree
1 tsp paprika
1 tsp salt
1 tsp black pepper
1 cup coconut milk
1 tsp apple cider vinegar
Thai Topper:
1 tbsp EVOO or coconut oil
2 inch ginger, thin matchsticks
1 small red chilli, thinly sliced
2 garlic cloves, thin slices
2 tbsp fresh coriander leaves
Method.
1. Heat 2 tbsp olive / coconut oil in large soup pan over medium heat. Add carrot, onion, celery and fry for 5 minutes until carrots soften. Add ginger, garlic, spices, bay leaves, lentils, salt, pepper and fry for 1 minute.
Add tomato puree + stock. Bring to boil then simmer for 20 minutes or until lentils are cooked to your liking and the soup is thick.
Add coconut milk, acv, adjust seasoning and spicing to taste.
Topper:
Heat oil in a clean pan. Add ginger, garlic chilli and fry for 2 minutes until crisp, add the coriander for the last 1 minute.
Spoon soup into bowls and top with Thai topping, kraut, croutons and a drizzle of coconut milk if desired.
Enjoy!