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Gently fry off onions for a few minutes until translucent.
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Add minced garlic, finely grated ginger, turmeric and cumin to the onions and stir to release flavours.
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Add chopped carrots and chopped pumpkin. Turn to low and allow to start cooking through for 3-4 minutes.
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Add stock, coconut milk and lentils.
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Slice the chili length ways and pop the whole chilli in the pot - this adds a little heat.
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Bring to the boil and then simmer with a lid covering for 25 minutes.
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Add the coriander before blending. Blend to desired consistency with a stick blender or conventional blender.
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Season with salt and pepper to taste.
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Adjust any liquid amounts to suit your desired thickness of soup!
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Serve with your favourite fresh breads or make it a heartier meal with crusty sandwiches on the side.