Ginger Coconut Lentil Soup
Ginger, garam malasa and coconut give this hearty soup soul. It can be blended or not, whichever you prefer. Top with yogurt and sriracha!
Servings 6 Cups
- 1.5 cups brown dry lentils
- 1 can coconut milk
- 3 cups water
- 1 large sweet potato diced
- 3 carrots diced
- 3 celery stalks diced
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 heaping tsp garam masala
- 1/2 tsp coriander
Heat a pot to medium-high and add a bit of olive oil.
Cook veggies for about 5 minute, stirring as needed.
Add garlic and ginger, stir and cook for 2 minutes.
Add coconut milk, water, lentils and spices.
Bring to just below a boil and then reduce to low and simmer for 30 minutes covered. Keep your eye on it and add a bit more water if necessary.
Allow to cool slightly and blend soup with vita-mix or stick blender, or just leave loose.