Coconut Lentil Soup | Judith Hudson - Author

Ingredients

• generous dolop of ghee or olive oil
• 1/2 large onion - diced
• 2 clovers fresh garlic - diced
• 2 tbsp curry powder - or to taste
• 1 tsp ground cumin
• 4 cups winter vegetables - chopped (carrots, turnip, cauliflower, celey, broccoli, kale, potato or sweet potato work well. Whatever you have in your fridge. )
• 4 cups broth - to start (Homemade is best!)
• 1/2 - 1 cup cooked lentils (Brown or red. Canned is okay)
• 1/2 large can full fat coconut milk