Vegan Pumpkin and Lentil Soup

Ingredients:

½ tablespoon of olive oil
1 onion, chopped
1 large carrot, sliced
3 cloves of garlic, chopped
½ tablespoon of fresh grated ginger
1 tablespoon mild yellow curry powder
Optional: ¼ teaspoon cayenne (if you like)
3 cups water or vegetarian broth
1 cup green or brown lentils, picked and rinsed
1 can of coconut milk
1 can of pumpkin puree (about 400 g)
½ teaspoon of salt
Freshly ground black pepper

Garnish:
Chopped coriander
Greek yogurt
Salsa sauce
Pita or naan bread

Directions:

1. Add olive oil to a large saucepan and heat over medium heat. When the oil is hot, add the onion, carrot and garlic. Fry until the onion becomes transparent (about 3-5 minutes). Reduce the heat and add the ginger, curry powder and cayenne. Mix for 30 seconds.
2. Then stir in the water/broth, coconut milk, lentils and pumpkin puree. You can reserve 2 tablespoons of coconut milk to drizzle over the soup later. Season with salt and freshly ground black pepper.
3. Bring the soup to a boil, then reduce the heat and simmer over medium heat for 30 minutes (or until the lentils are tender). The soup should thicken, but if it gets too thick, add another half or full cup of water or broth. Taste and add more salt and spices if necessary.
4. Serve the soup while still warm and sprinkle with the remaining coconut milk. It is recommended to serve with cilantro, Greek yogurt, salsa sauce and pita or naan bread.

Yield: 4 servings
Recipe: ambitiouskitchen.com