Photo Credit: Photography by Delaram Pourabdi

Orange Velvet Soup

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This recipe is egg- and nut-free. To make the dish vegan, use vegetable broth instead of chicken broth.

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Orange Velvet Soup

This recipe is egg- and nut-free. To make the dish vegan, use vegetable broth instead of chicken broth.
Prep Time: 2 minutes
Cook Time: 25 minutes
Course: Soup
Keyword: coconut milk, egg free, nut free, quinoa, vegan, vegetarian
Servings: 2
Author: Sima Cohen 

Ingredients

  • 1 cup cooked quinoa
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 can coconut milk, full fat (do not shake can)
  • 1 cup red lentils
  • 1 (28-oz) can roasted tomatoes
  • ½ teaspoon coriander, ground
  • pinch of sea salt and black pepper
  • 4 cups vegetable or chicken stock

Instructions

  • In a large pot over medium heat add olive oil, onion, and garlic, and sauté until translucent.
  • Without shaking, open the can of coconut milk, and scrape as much fat as you can from the top of the can and add to the onion-garlic mixture, saving the rest of the coconut milk for later. Let simmer for 7 minutes.
  • Add lentils, roasted tomatoes, spices, remaining liquid from coconut can, and let cook for 5 minutes.
  • Lastly, add stock, cover, and let cook for additional 20 minutes, until all ingredients meld together and soften. Remove from heat and pour into a high-speed blender. Blend on high and serve warm.
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