The flavors in this soup whirl themselves together wonderfully, leaving you happily slurping an steamy bowl of aromatic goodness.
3 small garlic cloves, sliced paper thin
4 mons, peeled and supremed, pulp roughly chopped
pinch of salt
½ cup cilantro
- In a large stockpot, heat butter and olive oil over medium heat. Add vegetables, shallots and garlic and saute for 8 to 10 minutes.
- Add in spices, brown sugar, bay leaves, broth, water, coconut milk and lentils. Increase heat to medium-high, stir well and bring to a boil. Lower heat and simmer for 30-40 minutes. Discard the bay leaves and puree soup in batches in a blender until smooth.
- For lemon-garlic compote, saute garlic in olive oil over medium-high heat until garlic is crispy and slight burned. Add in chopped lemon and salt, saute for 30 seconds and remove from heat.
- Garnish soup with cilantro, toasted pumpkin seeds and lemon-garlic compote.
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