Coconut Curry Pumpkin Soup (from www.allrecipes.com)

 COCONUT CURRY PUMPKIN SOUP

1/4 cup coconut oil

1 cup chopped onions

1 clove garlic, minced

3 cups vegetable broth

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon coriander

1/4 teaspoon crushed red pepper flakes

1 (15 ounce) can 100% pure pumpkin

1 cup of light coconut milk 

Heat the coconut oil in a deep pot over medium-high heat.  Stir in the onions and garlic and cook 5 minutes.  Mix in the vegetable broth, curry powder, salt, coriander and red paper flakes.  Cook and stir until the mixture comes to a gently boil, about 10 minutes.  Cover and boil 15-20 minutes more, stirring occasionally.  Whisk in the pumpkin and coconut milk and cook another 5 minutes.

Pour the soup into a blender, filling only half-way and working in batches, process until smooth.  Return to serving pot and reheat over medium heat before serving.

Thank you to Mia Klein-Gebbinck

Red Lentil Vegetable Soup

 

RED LENTIL VEGETABLE SOUP

1-2 Tbsp. of olive oil or other oil

1 small onion diced

2-3 carrots diced

2 sticks celery diced

1 cup dry red lentils

6 cups broth (chicken or vegetable)

1 can diced tomatoes (optional)

1 bay leaf

1/4 tsp. salt

1/2 red pepper diced

Sauté the onions in the oil.  Add the celery and carrots.  Sauté about 10-15 minutes.  Add lentils, broth, canned tomatoes, bay leaf and salt.  Bring to a boil then simmer

After 15 minutes add the diced red pepper.  Simmer for about 20-30 minutes or until lentils begin to fall apart.  

Thank you to Helen MacDonald

Did you know the majority of the World's lentils are grown in Canada?