• 1 Tbsp coconut oil
• Olive oil
• 1 brown onion
• 3 cloves of garlic
• 1 tbsp fresh ginger
• 2 – 3 cups japanese or butternut pumpkin
• 2  large or 3 medium sized carrots
• 200 gm red or yellow lentils (preferably soaked overnight)
• 1L (4 cups) vegetable stock or bone stock
• 1 handful fresh tomatoes
• 1 tbsp dulse flakes (optional)

Spices

• 1 tbsp mild curry powder (or less if for children)
• 1 tsp turmeric
• 1 tsp cinnamon
• sea salt

Directions:

• Turn the oven onto 160 degrees celsius
• Chop all the vegetables quite small and place on a baking tray
• Cover with a small amount of olive oil
• Place vegetables in the oven and bake for approximately 25 – 30 minutes or until cooked
• Heat 1 Tbsp coconut oil on low – medium in a big soup pot
• Add onion, garlic, ginger and all the spices
• After about 1 minute add the cooked vegetables, lentils (and dulse if using), stir it around another minute before adding the vegetable stock.
• Let it cook gently on medium heat for 20 – 30 minutes, stir occasionally, taste the soup and add more salt and spices if need be.
• Add the tomatoes and let it cook for 5-10 more minutes.
• The soup is done when the lentils are dissolved.
• Serve with fresh coriander and/or parsley.

Notes

• If you’ve made it for the whole family and you like it spicier add more curry powder.
• We added 1 tsp of organic cream to the childrens as it was served.
• I’ve also added 1 cup of coconut milk as part of the stock, which adds another element of creaminess.
• The soup could be blended to make a thick textured soup, we did it this way.