Ingredients
- 2-3 Tbsp. extra virgin coconut oil or vegetable broth
- 1 large onion, diced
- 1 leek, white part only, chopped
- 3 cloves garlic, crushed
- 1-2 tsp. grated fresh ginger
- 2 tsp. curry powder
- 1.5 tsp. turmeric powder
- 1.5 cups red lentils, rinsed
- 6 cups vegetable broth (preferably home-made) or water
- 3 carrots, peeled and sliced
- 1 cup cauliflower, cut into small florets
- 2 medium sweet potatoes, peeled and cubed
- pinch of cayenne pepper (optional)
Instructions
- Heat coconut oil or vegetable broth in a large stockpot.
- Add garlic, ginger, turmeric and curry powder and saute for a couple of minutes.
- Add onions and leek to stockpot, saute for about 5 minutes.
- Add the red lentils and broth (or water).
- Add carrots,cauliflower and sweet potatoes. Bring to a boil then simmer covered for about an hour.
- Blend with immersion blender to desired consistency
- Salt/pepper to taste