Squash, ginger and coconut soup

13 January 2016

There's something very comforting and nurturing about a hot bowl of homemade soup during the cold winter months.  This delicious soup is smooth as velvet, and gives a nice fiery kick from the warming ginger.  Its also got some great hidden protein with the addition of red lentils, which makes this a really hearty, filling and nutritionally balanced soup.  I hope you'll enjoy it as much as I do.

Ingredients

  • 1 medium butternut squash - peeled, de-seeded and chopped into small chunks
  • 6 or 7 medium carrots (only peel if non-organic), chopped into small chunks
  • 1 cup red lentils
  • 1 tablespoon freshly chopped ginger
  • 1 large can organic coconut milk
  • 1 1/2 litres organic vegetable stock
  • Sea salt and black pepper to taste

Method

  • Place the stock, vegetables, lentils and ginger in a large pot
  • Bring to the boil, reduce heat, cover and simmer for around 40 minutes until the veg have softened
  • Add the coconut (and any seasoning) and allow to cook for about another 5 minutes
  • Using a hand blender, blend the soup until its really smooth