Cool weather calls for hearty, rich and delicious meals and this soup covers it all. I like to double or triple the recipe and freeze the extras for lunch or a quick mid-week dinner.
- 2 large carrots
- 1 sweet potato, diced (around 1 cup)
- 1 tablespoon coconut oil
- 1 red onion
- 2 cloves of garlic
- 1 leek
- a piece of fresh ginger, to taste
- a pinch of cinnamon
- ½ cup of coconut milk or almond milk
- 1 cup of water (or more, depending on the size of your pot — enough to cover the vegetables.)
- 1 tin of brown lentils (drained)
- 2 teaspoons tahini
- 2 tablespoons walnuts, toasted
- a few sprigs of herbs such as thyme, parsley or cilantro
- a drizzle of walnut oil
- salt + pepper to taste
Sautée the onion, garlic, ginger, and leeks medium heat with coconut oil until the onions are translucent.
Prepare the carrots and sweet potato by peeling and chopping into 1-inch pieces. Add to pan and sauté for another few minutes. Add spices and cook for a couple of minutes until fragrant. Cover the vegetables and lentils with water then lower the heat, cover and let simmer until the veggies and lentils are soft.
Blend with a stick blender or similar until smooth. Add coconut or almond milk and stir.