Ingredients

½ tablespoon coconut oil or olive oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 yellow onion, diced
1 large carrot, thinly sliced or diced
1 medium (2 pound) butternut squash, peeled and cubed (about 5-6 cups diced)
1 tablespoon yellow curry powder
1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)
1 (15 ounce) can light coconut milk
3 cups organic low sodium vegetarian broth
1 cup green or brown lentils, rinsed and sorted
2 tablespoons all natural creamy peanut butter or cashew butter
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
3 cups organic spinach

Instructions

1.Add coconut oil oil to a large pot or dutch oven and place over medium high heat. Next add in garlic, ginger and onion and saute for 3-5 minutes until onion begin to soften.
2.Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Allow spices to cook together for 30 seconds then immediately stir in coconut milk, vegetarian broth, lentils and peanut butter. Season with salt and pepper.
3.Bring soup to a boil, then cover, reduce heat to low and allow soup to simmer for 20 minutes until lentils soften.
4.After 20 minutes, transfer approximately half of the soup (about 3 cups) to a blender. It’s very important to protect your hands from steam and a potential heat explosion, so please place a clean dish towel over the lid and puree the soup until smooth. I like to start slow, then gradually increase the speed of the blender.
5.Pour the puree back into the pot with the rest of the soup and stir to combine. Finally stir the fresh spinach until just wilted.
6.Taste and adjust the seasoning of the soup as necessary. If you like more of a umami flavor try adding another tablespoon of peanut butter, or even a squeeze of fresh lime juice. This is a soup that can do no wrong! I like to serve mine with cilantro and a handful of peanuts -- it’s also great with a little hot sauce if you prefer a little spice!

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