Saturday, April 5, 2014

Recipe - spicy golden soup


5 large carrots - peeeled and cubed
2-3 parnsips - peeled and cubed
2 large handfuls of butternut squash cubes
3 tspns coconut oil
1/2 cup of lentils
1/2 tsp chilli powder
1/2 tsp ground ginger
1 tsp garlic salt
1/2 tsp salt
1/2 tsp curry powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp nutmeg
Pint vegetable stock


Saute the vegetables in the coconut oil
Stir in the spices and saute a little more
Add the lentils and stock
Simmer approx 40-50 mins until the vegetables are really tender - stirring occasionally and adding a little more water if needed
If the soup is too thick add a little water and reheat.

Serves 3-4