Winter, or as I like to call it, soup season, is upon us once again, so now is the time to share another soup recipe with you. This time, I wanted to utilize veggies that you could find in a salad and simply put them in a warm dinner. Furthermore, add some curry to spice it up.

Time to prepare: 5 minutes

Time to cook: 20 minutes

• 1 organic potato
• 2 organic parsnips
• 5 organic carrots
• 1 organic yellow onion
• 3 organic garlic cloves
• 1/2 cup (125ml) of organic red lentils
• 4 cups (1L) of water
• 1 347ml can of organic coconut milk
• 1 tbsp. (15ml) of curry powder
• Salt and pepper

1. Coarsely chop your vegetables. Like on the picture, you don’t need to peel them to remove the fibers and vitamins. Just wash them, it’s faster!
2. Then in a medium pot, heat some oil and stir in all your vegetables.
3. Add the lentils, the curry powder, the salt and the pepper.
4. After 5 minutes, add in the water 1 cup (250ml) at the time letting it boil in between each additions.
5. Then put in the coconut milk and continue the cooking for another 15 minutes.
6. Once it’s cooked, put it in the blender or use a stem mixer to cream it.
7. Serve and keep warm!

Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it save them any time? Simply put, what do our readers think of this recipe? It’s finally here:

This is a terrific recipe for organic veggies that is also quite inexpensive. This soup smells wonderful and tastes much better. I’m always working, so having a nutritious and enjoyable lunch is crucial, and this one meets the bill.

This curry soup was wonderful. I did made a few changes depending on my own preferences. I substituted chicken for the lentils, added fresh ginger and garlic, cashew milk, and some of my favorite spices, such as turmeric and black pepper. This was a delicious bowl of sweetness that was really full after just one dish.

I tried this dish, and I must tell that it was a hit with my girlfriend. Making your own soup is often the most satisfying thing to do, and it’s also rather simple. This is something I would suggest to everyone.

This dish was simple and quick to prepare, and it tasted excellent! The only thing I changed was adding a bit extra curry powder (since we prefer our lentils hot) and cooking half of the stock before adding the lentils and remaining veggies.

Dear Vegan Friends, I prepared this soup in my new infrared pressure cooker, and it was delicious. My whole family enjoyed it. Even my boyfriend, who dislikes curry, agreed it was delicious. I substituted yellow lentils for red lentils, chana dal, or whatever they are called in India. Coconut milk was also utilized. I’ll bake this for our children’s visit next week.

I prepared this dish yesterday, and it was a huge success! Everyone loved it!

This is fantastic! It’s my second time producing it, and I want to keep doing so.

And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!