“Home, Sweet Home” Soup

Orange Velvet Soup

This is a luxuriously delicious soup. The combination of coconut milk and red lentils lends itself to a smooth, satisfying texture rich with fiber, protein, and iron. The decadent orange hue adds a festive and vibrant color to your spread. It’s a perfect soup to indulge, especially with the addition of my optional superfoods.

Method

In a large pot, over medium heat add olive oil, onion, and garlic and sauté until translucent. Add coconut milk to the onion-garlic mixture and let simmer for 7 minutes. When opening the can of coconut milk, try to get as much fat as you can from the top of the can and add to pot. Do not throw away the remaining coconut milk as this will be used later. Add lentils, roasted tomatoes, spices, remaining liquid from coconut can, and let cook for 5 minutes. Lastly, add stock, cover, and let cook for additional 20 minutes, until all ingredients meld together and soften. Remove from heat and pour into a high-speed blender. Blend on high and serve warm.

serves: 2

prep: 5 cook: 25 total: 30

egg free | nut free | vegan option: omit chicken stock and use vegetable broth

Ingredients
2 tablespoons olive oil1 medium yellow onion, diced2 garlic cloves, minced

1 can coconut milk, full fat (do not shake can)

1 cup red lentils

1 (28 oz) can roasted tomatoes

½ teaspoon coriander, ground

pinch of sea salt and black pepper

4 cups vegetable or chicken stock

Method

In a large pot, over medium heat add olive oil, onion, and garlic and sauté until translucent. Add coconut milk to the onion-garlic mixture and let simmer for 7 minutes. When opening the can of coconut milk, try to get as much fat as you can from the top of the can and add to pot. Do not throw away the remaining coconut milk as this will be used later. Add lentils, roasted tomatoes, spices, remaining liquid from coconut can, and let cook for 5 minutes. Lastly, add stock, cover, and let cook for additional 20 minutes, until all ingredients meld together and soften. Remove from heat and pour into a high-speed blender. Blend on high and serve warm.

Optional Superfoods

Per Serving

2 teaspoon pumpkin seeds

2 pinches cayenne pepper

coconut oil (in recipe)

 

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