The flavors in this soup whirl themselves together wonderfully, leaving you happily slurping an steamy bowl of aromatic goodness.
Serving Size: 10
Ingredients for Soup:
1 Tbsp butter
1 Tbsp extra virgin olive oil
1 butternut squash, peeled, seeded and chopped
4 carrots, chopped
3 parsnips, chopped
4 shallots, thinly sliced
3 garlic cloves
½ tsp turmeric
½ tsp coriander
1 tsp cumin seeds, toasted and ground (or 1 tsp ground cumin)
1 tsp harissa powder (or a tiny pinch of cayenne pepper)
¼ tsp cinnamon
1 Tbsp brown sugar
good pinch of Aleppo pepper
3 bay leaves
4 cup low-sodium chicken or vegetable broth
1 cup water
1 cup coconut milk
1 cup red lentil
salt to taste
Ingredients for Lemon-Garlic Compote:
2 tsp extra virgin olive oil
3 small garlic cloves, sliced paper thin
4 mons, peeled and supremed, pulp roughly chopped
pinch of salt
Ingredients for Additional Garnish:
¼ cup pumpkin seeds, toasted
½ cup cilantro
In a large stockpot, heat butter and olive oil over medium heat. Add vegetables, shallots and garlic and saute for 8 to 10 minutes.
Add in spices, brown sugar, bay leaves, broth, water, coconut milk and lentils. Increase heat to medium-high, stir well and bring to a boil. Lower heat and simmer for 30-40 minutes. Discard the bay leaves and puree soup in batches in a blender until smooth.
For lemon-garlic compote, saute garlic in olive oil over medium-high heat until garlic is crispy and slight burned. Add in chopped lemon and salt, saute for 30 seconds and remove from heat.
Garnish soup with cilantro, toasted pumpkin seeds and lemon-garlic compote.
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