Spicy Vegetable Soup
Serves
4
Prep Time
15 minutes
Cook Time
22 minutes
Ingredients
1 tbsp coconut oil
2 garlic cloves, crushed
1 thumb ginger, grated
1 medium onion
3 celery stalks
3 carrots
1 green pepper
2 small yams
½ tsp curry powder
3 cardamom pods (optional)
1 tsp cumin seeds
1⁄2 cup (190 g) split red lentils
1⁄4 tsp cayenne pepper (optional)
14 oz (400 g) canned chopped tomatoes
6 1⁄2 cups (1.5 L) vegetable stock
fresh coriander leaf for garnish (optional)
Nutrition
(Per Serving)
Calories
222
Fats
4 g
Protein
8 g
Carbs
38 g
Instructions
- Grate yams and carrots. Chop onions, celery, and green pepper, then set aside. Place large soup pan on stove over medium heat and melt coconut oil. Add ginger, garlic, and onions to pan and sauté gently until onions are translucent (about 5 minutes).
- Add celery, carrots, yams, and green peppers to soup pan and sauté until softened. Add cumin seeds, curry powder, cayenne pepper, cardamom pods, and salt. Stir well. Pour in vegetable stock, lentils, and chopped tomatoes.
- Bring soup to a boil, then reduce heat to low and simmer gently until the lentils have softened (about 20 minutes).
- Season to taste with salt and pepper and garnish with chopped coriander to serve.