Warm up on a chilly day with this nutritious and flavorful soup.
Ingredients
- 3 tbsp coconut oil
- 1 whole red onion diced
- 4 cloves garlic minced
- 1 bottle Maya Kaimal Jalfrezi Curry (Indian Simmer Sauce)
- 3 cups vegetable broth low sodium
- 4 cups butternut squash
- 1 can coconut milk 14oz
- 1 whole lime juiced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup cilantro torn
- 1 1/3 cup red lentils cooked
- 1 drop cumin essential oil
- 1-2 drops cilantro essential oil
Roasted Chickpeas
- 2 cups garbanzo beans
- 3 cloves garlic chopped
- 2 tbsp coconut oil
- 3 tsp herbamere salt seasoning
- 2 tbsp paprika
- 3/4 cup tomatoes diced
Instructions
- Preheat oven to 400 degrees. On a deep cookie sheet or pan place rinsed and dried chickpeas, then add coconut oil, garlic, herbamere, and paprika. Mix well to combine. Place in oven for 20-30 minutes or until outside crisps and beans begin to turn darker.
- Place the red lentils in a stockpot covered with water and boil on medium high for 20-25 minutes or until soft and tender.
- Heat a large pot over medium low heat and add coconut oil. Once it is melted, add the red onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in the Maya Kaimal Jalfrezi Curry Simmer Sauce and stir until it is fully incorporated.
- Pour in the stock and add in the cubed butternut squash, cover the pot and increase heat to medium. Cook until squash is soft, about 20 minutes.
- Once squash is softened turn off heat and very carefully pour the entire mixture into a blender. Add in the cooked red lentils and blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, salt, and pepper, and stir. Add in the cooked garbanzo beans and taste soup, adding additional spices and seasonings as desired.
- Serve with chopped cilantro.