A hearty, smooth, one-pot wonder! Simple to make, this soup is thickened with red lentils, and gently spiced with curry powder & ginger.
This is my veganised adaptation of a wonderfully easy recipe from Be Nourished, topped with their fabulously juicy Amala curry sauerkraut – the mild curry flavours in the soup works perfectly with the curry of the kraut.
1 onion, diced
1 Tbsp olive or coco oil
2 cloves garlic, chopped
3 Tbsp chopped ginger
1/2 tsp curry powder
1/4 cup red lentils
250g pumpkin, chopped (or feel free to add more, more, more for a thicker soup)
1 large carrot, chopped
1/2 tsp gf vege stock powder
4 cups water
salt to taste
optional: Amala curry kraut to serve
In a heavy-bottomed saucepan, heat the oil over a medium low heat & fry the onions & garlic until softened. Add all other ingredients & bring briefly to the boil, then lower the heat & simmer gently for 15-20 minutes, or until everything is soft. Blend until smooth, either using a stick/immersion blender straight into the pot, or transferring batches to a food processor or blender. Season to taste & top with a dollop of organic kraut.
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