What's This?
Serving size 10

The flavors in this soup whirl themselves together wonderfully, leaving you happily slurping an steamy bowl of aromatic goodness.



1 Tbsp butter1 Tbsp extra virgin olive oil1 butternut squash, peeled, seeded and chopped4 carrots, chopped3 parsnips, chopped4 shallots, thinly sliced3 garlic cloves½ tsp turmeric½ tsp coriander1 tsp cumin seeds, toasted and ground (or 1 tsp ground cumin)1 tsp harissa powder (or a tiny pinch of cayenne pepper)¼ tsp cinnamon1 Tbsp brown sugar good pinch of Aleppo pepper3 bay leaves4 cup low-sodium chicken or vegetable broth1 cup water1 cup coconut milk1 cup red lentil salt to taste


Lemon-Garlic Compote

2 tsp extra virgin olive oil
3 small garlic cloves, sliced paper thin
4 mons, peeled and supremed, pulp roughly chopped
pinch of salt


Additional Garnish

¼ cup pumpkin seeds, toasted
½ cup cilantro
  1. In a large stockpot, heat butter and olive oil over medium heat. Add vegetables, shallots and garlic and saute for 8 to 10 minutes.
  2. 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.
  3. 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.
  4. Garnish soup with cilantro, toasted pumpkin seeds and lemon-garlic compote.

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Tags: Lunch, Dinner, Soup, Vegetarian, Butternut Squash, Carrot

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