I love to improvise and try something new for me. Also, I love to cook soups because it’s relaxing and good for your health! Because of these reasons, I’m hurrying up to share with you this easy, quick and nutritious soup!
Carrot, cut in four pieces, lengthwise – 1 pc
Half of medium onion- 1 pc
Celery – 1 leaf
Leek – 1 stalk
Butternut squash, peeled, chopped – 1 pc
Lentil – 150 g
Chicken/vegetable/beef stock – apr. 1 L
Coconut milk – 1 can
Cardamon, green, whole – 10 pc
Cumin, whole – 1 tsp
Cloves – 7 pc
Cinnamon sticks – 2 pc
Cream 10%/35% – 1 tablespoon
Chives/any other greens
1.Making red mirepoix.
Cut vegetables. Heat up oil in a pan, place vegetables and saute them thill they get black color on one side.
2. Making Curry Mix.
Roast over a middle heat cardamon, cumin, cloves and cinnamon sticks till they gave strong aroma. Open each cardamon pod and take out the seeds. Place all spices into a grounder and process it above 1 minute. Sift the mixture through a sifter, discharge any husks.
Another way – mix already grounded spices, making element’s adjustments according to your taste.
3. Making soup.
Place the caramelized mirepoix into a pot, cover with cold stock, bring to boil, add butternut squash, bring to boil, add leek, bring to boil again. Reduce heat to slow simmering, let the butternut squash turns to be tender. Add lentil and curry mix as much as you desire. Add chili flakes, black pepper and salt. Let it simmer till the lentil’ll be soft.
Add coconut milk and using hand blender or bar blender or food processor or strainer, puree the soup. Or do not puree it, leaving the natural structure of vegetables.
Pour the soup into a deep soup plate. Sprinkle sour cream and tortilla strips over the top, garnish with any greens, finishing Coconut milk, Lentil, Butternut squash Soup.