Sunshine soup

This is one of my absolute favourite soups. It's warming, has a little bit of heat and a little bit of sweet. And the colour never fails to make me really happy!

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As always with my recipes, these amounts are for guidance only, so feel free to experiment with different quantities and levels of sweetness and spice. This sounds like a lot of ingredients, but really all you are doing is chopping stuff and bunging the whole lot in a pan – so it really is very easy.

You will need:
– coconut oil
– red onions x3
– ginger (around 5cm piece) - chopped
– garlic x3 cloves - chopped
– red chilli x1 (optional) - finely sliced
– 1 tsp each of of turmeric and mustard seeds
– carrots x4, chopped
– butternut squash x1, chopped
– sweet potato x1, chopped
– red lentils x1 cup, rinsed
– vegetable stock or hot water
– Coconut milk x1-2 cans
– Fresh coriander
– Pumpkin seeds and fresh coconut flakes, toasted (optional)

Melt a little coconut oil in a large pan and soften the onions gently for 5 mins. 
Add the ginger, garlic, chilli and stir for a couple of minutes
Add the spices and cook for another 2 mins
Add the carrots, squash and sweet potatoes and stir gently for another 5 mins, to allow them to release their sweetness
Add the lentils and enough stock or water to just cover
Bring to the boil, turn down and simmer for 30-40 mins, until all the veg are tender
Remove from the heat, add the coconut milk and coriander and blitz everything in a blender until smooth
Sprinkle with more coriander and some toasted pumpkin seeds and coconut flakes for crunch and texture