SWEET & SPICY BUTTERNUT, ORANGE AND RED LENTIL SOUP

SWEET & SPICY BUTTERNUT, ORANGE AND RED LENTIL SOUP image

Yield 8 servings

Number Of Ingredients 16

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3 tablespoons vegetable oil, such as olive or sunflower oil
1 tablespoon garam masala, medium
1 tablespoon ground spice seeds - any one or a combination of cumin, fennel, fenugreek, coriander and mustard seeds
1 large onion, finely chopped
2 large carrots, peeled and finely diced
3 celery ribs, including leaves, finely chopped
6 garlic cloves, minced or finely chopped
1 tablespoon fresh ginger, grated
1 teaspoon turmeric
2 litres water, boiling
2 teaspoons salt, or to taste
2 teaspoons white pepper, or to taste
2 tablespoons soya sauce, good quality such as Kikkoman
1 kg butternut, no skin or seeds, diced
1 cup dried split red/orange lentils
1 cup orange juice, either freshly squeezed or 100% juice in bottle or carton

Steps:

In a large soup pot heat oil, garam masala and ground seeds over medium-high heat. Add onion and cook for about 3 minutes, stirring often. Add carrots and celery and cook for a further 8 minutes or so, stirring often. Don't worry if the bottom of the pot begins to darken a bit, because this releases the spicy flavours and will be lifted into the soup when you add water. In the last 2 minutes add garlic, ginger and turmeric. Add water, salt, pepper, soya sauce, butternut and dried lentils. Bring to the boil, stirring well, reduce heat to low, cover and allow to simmer for an hour or so. Using a hand/stick blender, blend the soup very well in the pot, adding enough orange juice to bring the soup to the right consistency and balance between sweetness and spiciness. Can be served immediately, or allowed to rest before reheating and serving.