This hearty soup from Zoë's Bakery Café in Toronto is packed with fragrant exotic spices and high-fibre vegetables that are sure to fill you up.
1/4 cup olive oil
1 large clove garlic, sliced
1 white onion, peeled and sliced
2 tbsp curry powder
1/2 tsp ground cumin
1/4 tsp ground cinnamon
3 stalks celery, roughly chopped
3 cups carrots, roughly chopped
2 cups peeled and seeded butternut squash, roughly chopped
1 cup peeled yam or sweet potato, roughly chopped
6-8 cups water or chicken stock
1/2 cup whipping (35%) cream
1/4 cup fresh basil, chopped
1/4 cup fresh coriander, chopped
1 can green lentils, rinsed and drained
Salt and freshly cracked pepper to taste
Step 1: Add olive oil, garlic, onion, curry, cumin and cinnamon to a large saucepan or Dutch oven. Sauté for a few minutes, then add celery, carrots, squash and yam or sweet potato and sauté for a few minutes more. Add enough water or chicken stock to cover vegetables, bring to a boil, then lower to simmer at medium-low, stirring every so often. (You may need to add more water or stock if it gets too dry.)
Step 2: Once vegetables are soft, purée everything in the pot with a hand blender. Stir in cream, basil, coriander and lentils.
Step 3: Buzz again with the blender until desired thickness (if too thick, add more hot water or stock). Season with salt and pepper to taste.