I am very lucky to head to work each week with beautiful people. Last Friday a gorgeous colleague of mine (ok, lets embarrass her and name her – Bree) made me some lunch and brought it into work. It was seriously the best soup I have ever had. Earthy, slightly spicy, and yet absolutely refreshing with loads of coriander. Today I thought was a perfect day to recreate this for my lunch. Mine is a little different (owing to the limitations of what is in the fridge and pantry) but the general gist of it is the same.
Well, today i am sitting on the NSW South Coast of Australia being whipped around by cold wet winds as an East Coast low batters the coast. They said it was going to be a wet winter…. So far, they are right.
The kangaroos are all wet and bedraggled, big puddles of water cover every path and the water is squelching underfoot.
Even the birds look like they want to come in the house and enjoy some hot soup.
Maybe they could smell it – or maybe they could see the kitchen window steaming up with a fragrant steam
The soup’s yumminess owes itself to the warming and aromatic flavours of ginger, onion, fresh coriander and ground coriander. The earthiness of pumpkin, carrot and red lentils. And the final touches of coconut milk and chilli to finish it off. For the sake of the kids I only added chilli flakes as the final garnish.
In a large saucepan, add the ginger and onion with a generous glug of olive oil and cook over medium hear until softened.
Give a quick stir before adding the fresh coriander, red lentils and stock
Bring to a boil and simmer for 20 minutes or until the vegetables are soft.
Blend it up in a food processor or with a hand blender before adding the coconut milk.
To serve, I added some dried chilli flakes and more fresh coriander.
It was not as good as Bree’s but it was still damn yum!
It is well worth a try and just what the doctor ordered on days like today.
Pumpkin, coriander and lentil soup
1/2 butternut pumpkin, peeled and chopped
1 carrot chopped
1 onion chopped
1 tbs finely grated fresh ginger
1 1/2 tsp ground coriander seed
Small bunch of coriander and roots roughly chopped (approx 1/2 cup once chopped)
1/2 cup red lentils (washed and rinsed)
3 cups vegetable stock
140ml coconut milk
Dried chilli flakes and extra coriander leaves to garnish
In a large saucepan or stock pot, sauté onion on fresh ginger in 2 tbs of olive oil until soft. Add ground coriander seeds and stir for 30 seconds until fragrant. Then add pumpkin, carrot and fresh coriander. Stir through for another 30 seconds before adding red lentils and stock. Bring to a boil, then reduce to a simmer and simmer for 20 minutes or until the vegetables are soft and the lentils disinegrated. Blend together in a food processor or with a stick blender. Add coconut milk and serve. Garnish with chilli flakes and fresh coriander if desired.