Carrot and red lentils coconut soup with kale and shiitake
Autumn is upon us and I’ve been craving warm and comforting meals. I’ve been trying to pack our meals with as many veggies as possible, and soups have been the easiest way to do that. I’ve also discovered a love for fully blending my soups to turn them into the most amazing, silky smooth goodness.
Ingredients
For the soup
500g carrots
2 large white onions
4 garlic cloves
1 cup split red lentils
1 can coconut milk of 400ml
400ml water
3 bay leaves
1 vegetable stock cube
1/2 soup spoon kurkuma
2-3 soup spoons extra virgin olive oil
salt and pepper to taste
Garnish
500g kale
500g shiitake mushrooms
extra virgin olive oil
pepper
Method
Dice the carrot into 2cm pieces, cut the onions into quarters and peel the garlic
Add your veggies into a soup pan together with the stock cube, curcuma, lentils, bay leaves, oil, salt and pepper
Add the coconut milk and water and bring to the boil
Simmer for about 20-25min or until the veggies are cooked through
While your soup is boiling you can start preparing your toppings. Add the shiitake mushrooms to a pan and brown them. Cover the kale with salted boiling water and let soak for 5min, then rinse with cold water to stop them from cooking further and to retain its beautiful green colour.
Discard the bay leafs, transfer the soup into a blender and waz it up (the way Jamie Oliver likes to say)
Enjoy this creamy soup topped with your garnish, a little bit of extra virgin olive oil and black pepper.
