Pumpkin lentil ginger vegan soup

This is the kind of soup we love at home: full of flavor, nourishing and enough as a main meal as it contains a nice amount of protein using red lentils. I will usually add some kind of flat bread and a side leafy green salad to make a complete meal, and if we don’t go vegan, top the soup with some goat cheese instead of coconut yogurt . Even when you live in a tropical country it is so nice to have a warm hearty soup some days ! Hope you try and like it 🙂

INGREDIENTS (Serves 6 large bowls)

• 400 grs chopped pumpkin
• 200 grs red lentils
• 175 grs chopped carrots
• 3 chopped celery stalks
• 1 chopped large yellow onion
• 9 cm piece ginger roughly chopped
• 3 chopped garlic cloves
• 2 tbsp olive oil
• 650 ml vegetable stock (ideally homemade or low sodium). Adjust according to consistency desired
• 400 ml coconut milk
• 2 tsp curry powder
• 1 tsp cumin
• 1/2 tsp salt

DIRECTIONS

1. Put vegetables, onions and ginger drizzled with olive oil and a little salt on a baking tray in preheated oven at 200°C.
2. Bake for 30 minutes (check after 25 min it doesn’t get to brown)
3. In the meantime, cook the rinsed red lentils in your thermomix or in a large pot covered with a lid, with the stock, garlic, spices and vegetable stock.
4. Cook for 20 minutes, then add half of the coconut milk and mix.
5. Add the roasted vegetables (start with only half of the ginger and try before adding the rest, as I love ginger but you might want a bit less 🙂 and the rest of the coconut milk and top with some more stock or water until you reach the consistency you want. Adjust seasoning (salt, pepper and maybe ginger)
6. Blend until smooth texture and serve in bowls topped with coconut yogurt, fresh herbs (cilantro, thai basil, ..) roasted seeds, chili flakes, a drizle of olive oil….

Note: if you don’t plan to eat it all, pour in a container and keep in fridge for up to 3 days or in freezer for 2/3 months.