Photo Credit: Photography by Delaram Pourabdi

Orange Velvet Soup

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

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Description

This is a luxuriously delicious soup. The combination of coconut milk and red lentils lends itself to a smooth, satisfying texture rich with fiber, protein, and iron. The decadent orange hue adds a festive and vibrant color to your spread. It’s a perfect soup to indulge, especially with the addition of my optional superfoods.

Recipe Type: Dinner
Author: Sima Cohen 
Serves: 2
Prep Time: 5 minutes; Cook Time: 25
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
  1. In a large pot over medium heat add olive oil, onion, and garlic, and sauté until translucent.
  2. 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.
  3. Add lentils, roasted tomatoes, spices, remaining liquid from coconut can, and let cook for 5 minutes.
  4. 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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