Recipe developed and contributed by Maureen Gualtieri
Fall has finally arrived (on paper at least), and with it comes the time for soups of all kinds. But there’s still the potential for hot days ahead, so I’m not full-on committing to creamy, dense heavy-hitters just yet! September’s recipe is light and gently spiced, and uses up the last of high summer’s bounty in the form of bright, sweet carrots. Add fresh ginger, coconut milk, red lentils, and a dash of DFC’s “Carolina” sauce, and you’ll have an easy dinner appetizer, or accompaniment to a grilled cheese lunch, that will hit all the tasty soup marks without weighing you down. (Wait half an hour, and maybe you’ll get one last swim in too…!)
Carrot Ginger Coconut Lentil Soup
(Yield: 8 servings)
4 large (approx 725g) carrots, chopped
1 c (250g) dried split red lentils
1x 1-inch piece (approx 20g) of fresh ginger, peeled and minced
1 tbsp (5g) cumin seeds
1 tbsp (4g) coriander seeds
1 tbsp (10g) ground turmeric
1/4 c (70ml) raw coconut oil
1 x 400 ml can full-fat coconut milk
2 tbsp (30ml) DFC’s Subtly Sweet and Tangy Not Just BBQ (“Carolina”) Sauce
6 c (approx 1.5l) your favourite stock or broth
Kosher salt and fresh cracked black pepper, to taste
Fresh cilantro, for garnish
Set a large pot over medium-low heat, and melt your coconut oil in it. Pop the ginger, cumin, coriander, turmeric, and a good couple cranks of black pepper into the oil and toast, stirring constantly, for a minute or two, until the spices become fragrant. Add the carrots and sauté until they soften a bit, about five minutes. (You may have to add a splash of stock to prevent the spices from getting too dark.) Add the stock and the lentils, stir well, then bring to a boil. Drop the boiling pot to low and simmer for 20 – 30 minutes, or until all the carrots are tender and the lentils are cooked through.
At this stage, use your stick blender (or pitcher blender, but cool the mixture a bit for safety as you transfer it!) to blend the soup so it’s uniform and smooth. Stir in the coconut milk and DFC’s “Carolina” sauce, then return to the heat and warm gently until the desired serving temperature is reached. Taste and adjust seasoning. To serve, spoon into bowls and top with fresh cilantro. Enjoy with a delicious cornbread (link: https://dfcbbq.com/recipes/sauces/loaded-bbq-cornbread/) or as an appetizer to a satisfying fall meal!
