Vegan Coconut, Sweet Potato & Red Lentil Soup

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

I've probably given this recipe to over 100 people. That is not an exaggeration. It is really that good! This pumpkin coconut soup was inspired by another version given to me by Steven Acuff over 12 years ago, and I have been serving this up with gratitude ever since. Steven is an American nutritional consultant who changed my life, and re-framed my thinking about health. He has a long history with macrobiotics and whole foods, and like so many others, was taught by Michio Kushi, and inspired by the great Sally Fallon and Weston A Price. He passed his wealth of knowledge onto me in a series of group lectures and 1:1 private sessions, and I have never looked back, utilizing what I learned from him every day.

He introduced me to the health benefits of coconut, soaking raw nuts and seeds, and alkalinity. He also introduced me to the fabulous Doctor Mercola. Steven lectures all over the world, and it is truly a life changing experience. If you can sign up for one of his seminars do it! The next best thing is to sign onto his site and check out the wealth of information. The Nutritional Guidance List Of Foods is the most accessed page on the site, and it remains my bible guide for eating whole foods.

Steven shared this coconut red lentil soup recipe with me as an alternative to my traditional Macrobiotic soup breakfast recipes. I have been eating a variation of this soup for breakfast for at least half of the year ever since. For those of you living in the United States, you will want to substitute sweet potato for the fresh pumpkin. The original recipe contained miso instead of vegetable stock. But seeing as I have gradually reduced my intake of soy over the years, I have started using vegetable broth instead. But if you use filtered water and stir through a few teaspoons of white or yellow miso just before serving this soup, the results are sensational. I vary the greens depending on what I have available. Chopped green beans work really well. You can omit the lentils, and just put in extra vegetables if you are intolerant to legumes. I included them in the basic recipe in order to get some protein and extra fiber.

For the ginger, fresh is best. It is best to use a small grater to yield the best results and save your finger tips! For me, I couldn’t live without my porcelain ginger grater. I never travel anywhere without one. They can be found at most gourmet kitchen shops or Asian grocers. Get one and you will never look back. Freshly grated ginger tea or gingerade is marvelous for heating the body during cold and flu season. Not to mention a delicious treat!

But the real magic ingredient in this soup, that cannot be left out, is the coconut. If you have never purchased creamed coconut before, it is purchased in a small 200gm rectangular box. It is 100% pure coconut. Let’s Do Organic has a wonderful organic product that is widely available at health food stores. For those of you in Australia, head to your health food store or local Asian grocer.

This creamed coconut will become your new best friend in the kitchen. It can be sliced off to make curries, soups, stews, and smoothies. Just add water, and you have instant fresh coconut milk for any recipe. If you need a quick energy boost or snack, you can just slice off a piece and eat it like fudge. I always keep a box in my car for that rare hyperglycemic moment. For more information about the health benefits of coconut head to the resources page.

Thank you Steven. I owe you my health!

**If you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavor. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water.

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Vegan Coconut, Sweet Potato & Red Lentil Soup

Vegan Coconut, Sweet Potato & Red Lentil Soup

Serves 6 to 845 MINS
  • 2 tablespoons coconut oil
  • 2 cups (300g) diced yellow onion
  • 1 tablespoon minced garlic
  • 6 cups vegetable broth
  • 1/4 cup coconut butter (I use Nutiva Coconut Manna)
  • 1 cup red lentils, rinsed
  • 1 sweet potato cut into cubes
  • 2 tablespoons minced ginger, plus more to taste
  • 1 bunch chard, leaves ripped from the stalks and shredded
  • 1 1/2 teaspoons Celtic sea salt
  • Freshly ground black pepper, plus more to taste
  • 1 teaspoon fresh lemon juice, plus more to taste
  • Lemon wedges, to serve
  1. ​In a large pot over medium-high heat, warm the coconut oil and saute the onion and garlic with 1/4 teaspoon of the salt for about 5 minutes until the onion is soft and translucent.
  2. Add the broth, coconut butter, red lentils, sweet potato, ginger, and the remaining salt, and increase the heat to high and bring to a boil. Reduce the heat to medium, and simmer for about 30 minutes until the lentils and sweet potato are tender.
  3. Stir in the chard and simmer for about 2 minutes until just wilted. Remove the pot from the heat, and allow the soup to cool slightly. Season with salt and pepper to taste, tweak the ginger, and add the lemon juice.
  4. To serve, ladle the soup into bowls, and serve with lemon wedges.

Photo by Trent Lanz; styling by Alicia Buszczak

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