1 onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh gingerroot
3 tablespoons olive oil
4 cups bouillon
2 cups apple cider
1 tablespoon curry powder
1 teaspoon ground cumin
pinch of cayenne, to taste
1 cup orange lentils
4 carrots, sliced
2 medium sweet potatoes, diced
1 cup coconut or soy milk (optional)
juice of one lemon
Optional garnishes:
yogurt
chopped cilantro
chopped green onions
Heat the olive oil in a large soup pot. Add the onion, garlic, gingerroot and cook 5 minutes, stirring occasionally. Add the remaining ingredients except the lemon juice and bring to a boil. Reduce the heat and simmer, uncovered, 20-30 minutes, or until the vegetables are soft and the lentils are tender.
Use a hand blender or potato masher to thicken the soup a little, but do not puree it smooth (it should still have some chunks of vegetables and lentils.) Add the coconut or soy milk (if using) and lemon juice to taste, and serve with the garnishes of your choice.
6-8 servings.
