This soup is a delightful sweetness, and for all Ayurvedic constitutions! With obviously a. small inclination for the Vatas !!!
Ingredients
- 3 shallots, finely chopped
- 3 cloves of garlic, chopped
- 1 piece of ginger, about 1 cm, peeled and grated
- 1/2 tsp. maple syrup (or agave/rice syrup/whole grain sugar)
- 1 tsp. cumin
- 1 tsp. ground coriander
- 2 tsp. green curry paste
- 1 small butternut squash (~800 g) peeled and cut into pieces
- 1 can of coconut milk
- 1/2 liter of vegetable broth
- 1 handful of rinsed coral lentils
- The juice of 1 lime
- a few fresh coriander leaves
- some crushed peanuts
Instructions
- 1 In a Dutch oven, sauté the shallots in a drizzle of olive oil for 3-5 minutes. Once they start to brown, add the ginger and garlic. Fry for 1 minute and add the cumin, ground coriander, curry paste, a few turns of the pepper mill, a good pinch of salt and the squash pieces. Let it brown on low heat for 5 minutes.
- 2 Add the coconut milk, lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for about 15 minutes or until lentils and squash are tender.
- 3 Add the lemon juice and using a hand blender or blender, blend the soup until it is perfectly smooth. If the soup is a little too thick, add a little more water.
- 4 Adjust seasoning and garnish with fresh cilantro and peanuts before serving.
Enjoy and take care of your precious inner winter!
Anandi-Audrey Fiorini
