Autumn has arrived, with it’s fabulous, fiery foliage and ripening root veg – like these scrummy carrots Aars’ dug up from his grandparents garden – perfect for our slightly spiced carrot, coconut & lentil soup! Yum yum!
We love autumn, the richness of the colours and the fabulous foraging opportunities. On our most recent foraging adventure we gathered a mass of sweet chestnuts and some whopping great big cooking apples. It’s also the season of scrummy root veg, with carrots, beetroots and horseradish ready for the digging and baking.
As the days are cooling and nights drawing in, we’re pulling out our old favourite blankets, lighting candles and enjoying snug, cosy evenings in.
Autumn is when I get my soup on! I rediscover my love for thick, creamy (dairy-free), comforting soups again. Rich in nutrients and fabulous flavours, über cosy, real winter warmers.
This soup is really simple to make, even easier to eat. The sweetness of the carrots is balanced by the earthiness of the lentils, and enhanced with all the North African spices. It smells fabulous whilst it is slowly simmering and tastes even better.
Add the fresh coriander leaves as you serve, otherwise they cook and go a little slimy! If you like breads with your soup, I recommend our lime and coriander vegan, gluten-free flatbreads as the flavours really compliment each other. You can check out all our breads and savoury muffins in our new recipe index!!
I tend to make a huge vat of this soup, store it in the fridge in an airtight container and eat it for my lunch over a few days. I can’t advise you how long it lasts in the fridge as it’s never had much of a chance to sit and see!
Hope you are enjoying all the beauty of Autumn, and that you get out foraging in the coming days. We’re planning to share some of our favourite chestnut recipes later this week, you can sign up for our newsletter here.
smiles and namasté,